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Source: Betty Crocker® Cookbook

Slow Cooker Chili
Hang on to your hat, cowboy! This hearty chili blends chunks of real steak, tomato and authentic Southwest chili seasonings.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 7 hours 15 minutes
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1 pound boneless beef round steak, cut into 1/2-inch pieces
1 large onion, chopped (1 cup)
2 medium celery stalks, cut into 1/2-inch pieces
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1 medium bell pepper, cut into 1-inch pieces (1 cup)
1 can (15 to 16 ounces) 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 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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