Slow Cooker Chili
Hang on to your hat, cowboy! This hearty chili blends chunks of real steak, tomato and authentic Southwest chili seasonings.
"Good good stuff! We rolled with ground turkey because our 18-month old prob couldn't chew the steak, and it was excellent! Super easy prep and it turned out great!"- JWaschek
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|1 poundBoneless beef top sirloin; cut into 1/2" pieces|
|1 largeOnion; chopped|
|2 stalksCelery; cut into 1/2-inch pieces|
|28 ounceTomato; canned, diced, undrained|
|15 ounceTomato sauce|
|3 teaspoonChili powder|
|1/4 teaspoonDried Oregano|
|1 mediumGreen pepper; cut into 1-inch pieces|
|19 ouncesKidney beans; drained, rinsed|
Slow Cooker Chili Preparation
1. Mix all ingredients except bell pepper, beans and cheese in 3 1/2- to 4-quart slow cooker.
2. Cover and cook on low heat setting 6 to 7 hours or until beef and vegetables are tender.
3. Stir in bell pepper and beans. Uncover and cook on high heat setting about 15 minutes or until slightly thickened. Serve with cheese.
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