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Roundup Chili

Roundup Chili
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
12 ServingsPrep: 35 min. Cook: 6 hours

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
© Taste of Home 2013

2 of 2

Roundup Chili (continued)

Directions (continued)

  • or until steak is tender.
  • Serve with the hot pepper sauce, cheese and onion if desired. Yield:
  • 12 servings (3 quarts).
Nutrition 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.
© Taste of Home 2013