Login
Create Account
Slow-Cooked Chili with Breadsticks
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
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.
-
Main Ingredient
Beef Round Steak
-
Category: Soups
-
Cuisine: American
-
Prep Time: 15 min(s)
-
Cook Time: 435 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
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.
-
Posted By: deanna
-
Posted On: Oct 19, 2013
Number of Servings:
Ingredients:
- 1 pounds - beef boneless round steak, cut into 1/2-inch pieces
- 1 - large onion, chopped
- 2 - medium stalks celery, cut into 1/2-inch pieces
- 29 ounces - diced tomatoes, undrained
- 15 ounces - tomato sauce
- 3 teaspoons - chili powder
- 2 teaspoons - ground cumin
- 1/4 teaspoons - dried oregano leaves
- 1/4 teaspoons - ground cinnamon
- 1 - medium bell pepper, cut into 1-inch pieces
- 15 ounces - kidney beans, rinsed and drained
- - Shredded Cheddar cheese, if desired
Directions:
Mix all ingredients except bell pepper, beans and cheese in 3 1/2- to 4-quart slow cooker.
Cover and cook on Low heat setting 6 to 7 hours.
Stir in bell pepper and beans. Increase heat setting to High. Cook uncovered about 15 minutes or until slightly thickened. Serve with cheese.
Comments