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Prep Time: 35 Minutes Cook Time: 360 Minutes |
Ready In: 395 Minutes Servings: 12 |
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Two types of meat make this not-too-spicy chili a hearty meal. Because it's made in the slow cooker, it's a great choice for casual Christmas gatherings.Linda Stemen, Monroeville, Indiana Ingredients:
2 pounds ground beef |
1 beef flank steak (1-1/2 pounds), cubed |
1 medium onion, chopped |
1 celery rib, chopped |
1 can (29 ounces) tomato sauce |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (4 ounces) chopped green chilies |
2 to 3 tablespoons chili powder |
3 teaspoons ground cumin |
2 teaspoons salt |
2 teaspoons pepper |
1/2 teaspoon ground mustard |
1/2 teaspoon paprika |
1/2 teaspoon cayenne pepper |
1/4 teaspoon garlic powder |
hot pepper sauce, shredded cheddar cheese and additional chopped onion, optional |
Directions:
1. In a large skillet, cook the ground beef, flank steak, onion and celery over medium heat until meat is no longer pink; drain.
2. Transfer to a 6-qt. slow cooker. Stir in the tomato sauce, tomatoes, beans, chilies and seasonings. Cover and cook on low for 6-8 hours or until steak is tender.
3. Serve with the hot pepper sauce, cheese and onion if desired. Yield: 12 servings (3 quarts).
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