This hearty chili blends chunks of real steak, tomato and authentic Southwest chili seasonings.
Shelly's Slow Cooker Chili
1 lb. beef boneless round steak, cut into 1/2 inch pieces (OR use 1 lb. hamburger)
1 large onion, chopped (1 cup)
2 medium celery stalks, cut into 1/2 inch pieces
2 cans (14 1/2 oz. ea.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
*Add canned tomato juice to your preference and taste
2 tsp. chili powder
2 tsp. ground cumin
1 medium bell pepper, chopped
1 can (15 to 16 oz.) kidney beans, rinsed and drained
Shredded cheddar cheese, if desired
Sour cream and finely chopped green onions for topping, if desired
I throw everything except the cheese into a slow cooker. Cover and cook on low setting for 6 to 7 hoiurs or until beef and vegetables are tender. Serve with cheese on top, and I also like a dollop of sour cream and a sprinkling of green onions on mine. Enjoy!
Yields 6-8 servings
