Slow Cooker Chili

PREP: 15 min; COOK: Low 6 to 7 hr; FINISH: High 15 min

Add some zip to your serving bowls by brushing the edges of the
bowls with shortening or margarine. Then sprinkle with chili powder.

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


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 or until beef
and vegetables are tender.

3. Stir in bell pepper and beans. Uncover and cook on high heat
setting about 15 minutes or until slightly thickened. Serve with cheese.

Makes 8 servings

You also can use 1 can (28 ounces) whole tomatoes instead of
the diced tomatoes. Use a spoon to break up the whole tomatoes
in the slow cooker.

If you like chili with a little kick, stir in 1/4 teaspoon ground
red pepper (cayenne) with the cinnamon.

Nutritional Info per 1 Serving: 170 calories (25 calories from fat);
3 g fat (1 g saturated); 30 mg cholesterol; 640 mg sodium;
24 g carbohydrate (6 g dietary fiber); 18 g protein.

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.