HEARTY SLOW COOKER CHILI

This slow cooker chili uses cubed beef steak to make a Texas-style chili.

1 1/2 lb (0.75 kg) boneless beef chuck steak
1 1/2 cups (375 mL) chopped onions
1 1/2 cups (375 mL) sliced celery
1/2 cup (125 mL) diced green bell pepper
1/2 cup (125 mL) diced red bell pepper
3 cloves garlic, chopped
1 can (28 oz / 796 mL) kidney beans, rinsed and drained
1 can (28 oz / 796 mL) diced tomatoes
1 can (14 oz / 398 mL) tomato sauce
3 tbsp (40 mL) chili powder
2 tsp (10 mL) cumin
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) oregano, crumbled
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1/4 tsp (1 mL) cinnamon

Cut beef into 1/2 inch (1.25 cm) cubes. Combine beef with remaining ingredients (onions through cinnamon) in a 4 quart (4 L) slow cooker. Cover and cook on low heat setting for 6 - 7 hours or until beef is tender. May be frozen for up to 1 month. Serves 8.

Cook's Note: Cooking time may vary with makes and models of slow cookers. Do not substitute raw ground meat for the cubed steak in this recipe. For food safety, raw ground meat should never be cooked in a slow cooker.
 
Last updated on September 22, 2017