SLOW COOKER CHILI

1 pound beef boneless round steak, cut in 1/2-inch pieces
1 large onion, chopped
2 medium celery stalks, cut 1/2-inch pieces
2 cans (14 1/2 oz each) diced tomatoes, undrained*
1 (15 oz) can tomato sauce
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon**
1 medium bell pepper, cut 1-inch pieces
1 (15 to 16 oz) can kidney beans, rinsed, drained
Shredded Cheddar cheese (optional, to serve)

Mix all ingredients except bell pepper, beans and cheese in 3 1/2 to 4-quart slow cooker.

Cover and cook on LOW heat setting 6 to 7 hours or until beef and vegetables are tender.

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

Serve with cheese. If desired, add some zip to your serving bowls by brushing the edges of the bowls with shortening or margarine, then sprinkle with chili powder.

*You also can use 1 can (28 ounces) whole tomatoes instead of the diced tomatoes. Use a spoon to break up the whole tomatoes in the slow cooker.

**If you like chili with a little kick, stir in 1/4 teaspoon ground red pepper (cayenne) with the cinnamon.

Servings: 8
Source: General Mills