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Roundup Chili

Total Time

Prep: 35 min. Cook: 6 hours


12 servings (3 quarts)

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
Roundup Chili Recipe photo by Taste of Home


  • 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


  1. In a large skillet, cook the ground beef, flank steak, onion and celery over medium heat until meat is no longer pink; drain.
  2. 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.
  3. Serve with the hot pepper sauce, cheese and onion if desired.

Nutrition Facts

1 cup: 309 calories, 10g fat (4g saturated fat), 64mg cholesterol, 1187mg sodium, 22g carbohydrate (5g sugars, 6g fiber), 31g protein.

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