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Sunday, December 11, 2005 Chill Chasing Chili


Prep: 15 min Cook: 7hr + 15 min

1 pound beef boneless round steak cut into 1/2-inch pieces
1 large onion, chopped (1 cup)
2 medium stalks celery cut into 1/2-inch pieces (1 cup)
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
2 cans (14 1/2 oz) diced tomaotes, undrained
1 can (15 oz) tomato sauce
1 medium bell pepper, cut into 1-inch pieces (1 cup)
1 can (15-16 oz) kidney beans, rinsed and drained
Shredded Cheddar cheese, if desired

1. Mix all ingredients except bell pepper, beans and cheese in 3 1/2 to 4 quart
slowcooker.

2. Cover and cook on LOW heat setting 6-7 hours or until beef and vegetables are tender.

3. Stir in bell pepper and beans. Cook uncovered on HIGH heat setting about 15 minutes or until slightly thickened. Serve with cheese.

Makes 8 servings.

Variation: If you like chili with a little kick, stir in 1/4 teaspoon ground red pepper (cayenne) with the cinnamon.

1 Serving: Calories 170 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 30mg; Sodium 640mg; Carbohydrate 24g (Dietary Fiber 6g); Protein 18g

Source: Betty Crockers Slow Cooker Meals

Posted by Rae

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Prepared by Rae :: 9:44 AM :: 0 comments Search the recipe box

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