Recipe: Slow-Cooked Chili Soup (crock pot)

SLOW-COOKED CHILI SOUP

1 tablespoon oil
1 1/2 pounds boneless beef round steak, cut into 1-inch cubes
1 medium onion, chopped
1 green bell pepper, chopped
1 cup chopped carrots
6 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 teaspoon pepper
1 cup water
2 cans (15 ounces each) dark red kidney beans, drained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 (15 ounce) can tomato sauce

Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned.

In 3 1/2 to 4 quart crock pot slow cooker, combine browned beef, onion and all remaining ingredients; mix well.

Cover crock pot; cook on LOW setting for 6 to 8 hours or until beef is tender.

Makes 7 servings
Source: Pillsbury Classic Cookbooks, October 1999