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Roundup Chili Recipe

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

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Roundup Chili Recipe

Prep: 35 min. Cook: 6 hours

Yield: 12 Servings

35 360 395

Ingredients

2 pounds lean ground beef (90% lean)
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

In a large skillet, cook the ground beef, flank steak, onion and celery over medium heat until meat is no longer pink; drain.
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.
Serve with the hot pepper sauce, cheese and onion if desired. Yield: 12 servings (3 quarts).

Nutritional Facts 1 cup (calculated without optional ingredients) equals 309 calories, 10 g fat (4 g saturated fat), 64 mg cholesterol, 1,187 mg sodium, 22 g carbohydrate, 6 g fiber, 31 g protein.

Originally published as Roundup Chili in Taste of Home Christmas Annual Annual 2009, p85