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Slow Cooker Chili Soup

July 10, 2010

I got this recipe from the Easiest Ever Holiday Entertaining Pillsbury Classic Cookbook December 1994. This is an easy, hearty soup. My changes to the recipe are in parentheses.

Slow Cooker Chili Soup

1 TBSP oil
1-1/2 lb. boneless beef round steak cut into 1/2″ cubes (I bought stew meat.)
1 cup chopped onions
(5 cloves crushed garlic)
1 cup chopped green bell pepper
1 cup chopped carrots
3 to 6 tsp. chili powder
1/4 tsp. salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper (I used more because I like it hot!)
1/4 tsp black pepper
1 cup water
2-14.5 oz cans diced, peeled tomatoes, undrained (I got the Mexican style that already has some seasoning added.)
1-15 oz can tomato sauce
1-15.5 oz cans dark red kidney beans, drained

Heat oil in large skillet over medium high heat until hot. Add beef and onion (I also added 5 cloves of crushed garlic.) Saute until beef is browned. Transfer to crockpot.

Add all remaining ingredients except beans to crockpot. Cook on high for 1 hour.

Reduce heat to low, and cook for 4-5 hours, until vegetables and beef are tender.

Stir in beans and cook 30 to 45 minutes or until beans are thoroughly heated.

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