Slow-Cooker Chili

Hang on to your hat, cowboy! This hearty chili blends chunks of real steak, tomato and authentic Southwest chili seasonings. MORE+ LESS-

By Betty Crocker Kitchens

August 25, 2017

pound beef boneless round steak, cut into 1/2-inch pieces

large onion, chopped (1 cup)

medium celery stalks, cut into 1/2-inch pieces

can (28 oz) Muir Glen™ organic diced tomatoes, undrained

can (15 oz) Muir Glen™ organic tomato sauce

teaspoons chili powder

teaspoons ground cumin

1/4

teaspoon dried oregano leaves

1/4

teaspoon ground cinnamon

medium bell pepper, cut into 1-inch pieces (1 cup)

can (19 oz) Progresso™ red kidney beans, drained, rinsed

Shredded Cheddar cheese, if desired

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1

In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese.
2

Cover; cook on Low heat setting 6 to 7 hours.
3

Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

(Total time will vary with appliance and setting.)
Add some zip to your serving bowls by brushing the edges of the bowls with shortening, butter or margarine then sprinkle with chili powder.
You can also use a 28-ounce can of whole tomatoes instead of the diced tomatoes. Use a spoon to break up the whole tomatoes in the slow cooker.
If you like chili with a little kick, stir in 1/4 teaspoon ground red pepper (cayenne) with the cinnamon.