lb. beef top round steak, trimmed of fat, cut into 3/4-inch cubes
small onion, finely chopped
garlic cloves, minced
(28-oz.) can diced tomatoes, undrained
(8-oz.) can tomato sauce
(15 or 15.5-oz.) can pinto beans, undrained
(4.5-oz.) can chopped green chiles
teaspoons chili powder
In 4- to 6-quart slow cooker, combine all ingredients; mix well.
Cover; cook on low setting for 8 to 10 hours.
Chunks of meat and spicy seasonings give this chili a Texas touch. You'll want to have bowls of your favorite chili toppers such as sour cream, shredded Cheddar cheese and sliced green onions ready and waiting for the first steaming serving. Don't forget to bake up some refrigerated cornbread twists, which are perfect for chili dipping and dunking.
Serving Size: 1 Serving
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 2 Other Carbohydrate; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.