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Slow-Cooker Texas Two-Meat Chili

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Betty Crocker Kitchens
Updated Feb 11, 2010
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Beef steak and pork tenderloin make chili twice as delicious! Ground cinnamon balances the spicy flavor.

Slow-Cooker Texas Two-Meat Chili

  • Prep Time 25 min
  • Total 7 hr 25 min
  • Servings 6
  • Ingredients 14
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Ingredients

  • 1 lb boneless beef chuck steak, cut into 1-inch pieces
  • 1 lb pork tenderloin, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1 tablespoon vegetable oil
  • 2 cans (10 oz each) tomatoes with green chiles, undrained
  • 1 can (15 to 16 oz) pinto beans, undrained
  • 1 can (12 oz) beer or nonalcoholic beer
  • 1/2 cup chopped red onion
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground cinnamon
  • Sliced green onions, if desired

Instructions

  • Step 
    1
    In large bowl, mix beef, pork and flour until meats are evenly coated. In 12-inch skillet, heat oil over medium-high heat. Add meats; cook 8 to 10 minutes, stirring frequently, until browned on all sides (if necessary, cook meats in batches).
  • Step 
    2
    Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned meats and remaining ingredients except green onions.
  • Step 
    3
    Cover; cook on Low heat setting 7 to 9 hours. Before serving, skim off fat; sprinkle with green onions.

Nutrition

380 Calories
14g Total Fat
35g Protein
27g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
520mg
22%
Potassium
1020mg
29%
Total Carbohydrate
27g
9%
Dietary Fiber
8g
31%
Sugars
3g
Protein
35g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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