Slow-Cooker Beef-Vegetable Chili
Round steak in place of ground beef makes
a classic kettle creation more hearty and delicious.
1 1/2 pounds beef boneless round steak
1 large onion, coarsely chopped (1 cup)
1 bag (12 oz) frozen mixed vegetable, thawed
2 cans (14.5 ounces each) diced tomatoes with green chilies, undrained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) dark red kidney beans, rinsed and drained
1 envelope (1.25 ounces) chili seasoning mix
2 cups water
3/4 cup shredded cheddar cheese (3 ounces)
2 tablespoons chopped fresh cilantro
1 -- Spray 12-inch nonstick skillet with cooking spray.
Cut beef into 1/2-inch cubes.
Cook beef and onion in skillet
over medium-high heat 7 to 9 minutes,
stirring occasionally, until beef is brown;
2 -- Mix beef mixture and remaining ingredients
except cheese and cilantro in 3 1/2- to 4-quart slow cooker.
3 -- Cover and cook on Low heat setting 7 to 9 hours.
Top individual servings with cheese and cilantro.
In place of the tomatoes with green chilies,
stir in a 14.5-ounce can of plain diced tomatoes
and a 4.5-ounce can of Old El Paso® chopped green chiles.
Corn muffins from the bakery or a pan of homemade corn bread
go great with this easy chili.
Set out bowls of toppings such as
shredded cheese, chopped tomatoes,
chopped avocado, sliced green onions and sour cream.