Pillsbury Recommends:

Slow-Cooker Chili

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.