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HEARTY SLOW COOKER CHILI
Using a slow cooker is the perfect way to make this rich and hearty Texas-style chili. It’s full of cubed beef, kidney beans, bell pepper and plenty of spices.
Yield: Serves 8.
July 02, 2019
HEARTY SLOW COOKER CHILI
Ingredients
- 1 1/2 lb (0.75 kg) cubed boneless beef chuck steak (1/2 inch)
- 1 1/2 cups chopped onions
- 1 1/2 cups sliced celery
- 1/2 cup diced green bell pepper
- 1/2 cup 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 chili powder
- 2 tsp ground cumin
- 1 tsp dry mustard
- 1/2 tsp oregano, crumbled
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 tsp cinnamon
Directions
- Combine beef with remaining ingredients in a 4 quart slow cooker.
- Cover and cook on low heat setting until beef is tender, about 6 - 7 hours. May be frozen for up to 1 month.
Nutritional analysis per serving:
268 calories, 6 g fat, 23.7 g protein, 34.3 g carbohydrate, 10.5 g fibre, 910 mg sodium
Tip:
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.