Slow-Cooker Chili

Name: Slow-Cooker Chili
Prep time: 15 min
Total time: 7 h 15 min
Yield: 8
Cuisine: Southwestern
Ingredients: 1 pound beef boneless round steak, cut into 1/2-inch pieces; 1 large onion, chopped (1 cup); 2 medium stalks celery, cut into 1/2-inch pieces (1 cup); 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

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Prep 15 min
Total 7 hr 15 min
Ingredients 12
Servings 8

Slow-cooked chili simmers deliciously with bites of budget-friendly round steak cooking to tender perfection. Pop a package of Pillsbury refrigerated breadsticks in the oven at the end of the chili cooking time.

By Pillsbury Kitchens

Updated December 5, 2013

Ingredients

1 pound beef boneless round steak, cut into 1/2-inch pieces
1 large onion, chopped (1 cup)
2 medium stalks celery, cut into 1/2-inch pieces (1 cup)
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

Steps

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.
3

Stir in bell pepper and beans. Increase heat setting to High. Cook uncovered about 15 minutes or until slightly thickened. Serve with cheese.

You also can use a 28-ounce can of whole tomatoes instead of the diced tomatoes. Use a spoon to break up the whole tomatoes in the slow cooker.
Serve with piping hot Pillsbury breadsticks.