Ingredients
1
pound beef boneless chuck, tip or round steak
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
tablespoon chili powder
2
teaspoons ground cumin
2
jars (16 ounces each) thick-and-chunky salsa
1
can (14 1/2 ounces) diced tomatoes, undrained
1
medium bell pepper, coarsely chopped (1 cup)
1
can (15 to 16 ounces) cannellini navy beans, drained
Preparation
Trim excess fat from beef. Cut beef into 1/2-inch pieces. Mix all ingredients except bell pepper and beans in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender.
Stir in bell pepper and beans. Uncover and cook on high heat setting about 30 minutes or until bell pepper is crisp-tender.
