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Print this Recipe    Chili 31

Slow-Cooker Chili

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)
1 can (28 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon ground red pepper (cayenne), if desired
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

Mix all ingredients except bell pepper and beans in 3 1/2- to
4-quart slow cooker, breaking up tomatoes. Cover and cook on low
heat setting 6 to 7 hours or until vegetables and beef are tender.

Stir in bell pepper and beans. Uncover and cook on high setting
about 15 minutes or until slightly thickened. 8 servings.

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