Slow-Cooker Beef-Vegetable Chili

Round steak in place of ground beef makes a classic kettle creation more hearty and delicious. MORE+ LESS-

By Betty Crocker Kitchens

September 7, 2010

1 1/2

pounds beef boneless round steak

large onion, coarsely chopped (1 cup)

bag (12 oz) frozen mixed vegetables, thawed

cans (14.5 ounces each) diced tomatoes with green chilies, undrained

can (15 oz) Progresso™ black beans, rinsed and drained

can (15 oz) Progresso™ dark red kidney beans, rinsed and drained

envelope (1.25 ounces) chili seasoning mix

cups water

3/4

cup shredded Cheddar cheese (3 ounces)

tablespoons chopped fresh cilantro

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1

Spray 12-inch nonstick skillet with cooking spray. Cut beef into 1/2-inch cubes. Cook beef and onion in skillet over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain.
2

Mix beef mixture and remaining ingredients except cheese and cilantro in 3 1/2- to 4-quart slow cooker.
3

Cover and cook on Low heat setting 7 to 9 hours. Top individual servings with cheese and cilantro.

In place of the tomatoes with green chilies, stir in a 14.5-ounce can of plain diced tomatoes and a 4.5-ounce can of Old El Paso® chopped green chiles.
Corn muffins from the bakery or a pan of homemade corn bread go great with this easy chili.
Set out bowls of toppings such as shredded cheese, chopped tomatoes, chopped avocado, sliced green onions and sour cream.