Slow Cooker Chili

8 Servings

• 1 pound boneless beef round steak, cut into ½-inch cubes
• 1 large onion, chopped
• 2 medium stalks celery, cut into ½-inch pieces
• 2 14.5-ounce cans diced tomatoes, undrained
• 1 15-ounce can tomato sauce
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon ground cinnamon
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 15.5-ounce can kidney beans, rinsed and drained

Mix all ingredients except bell pepper and beans in 3½- to 4-quart Crock-Pot 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 setting about 15 minutes or until slightly thickened.

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