Ingredients
1
pound beef boneless round steak, cut into 1/2-inch pieces
1
large onion, chopped (1 cup)
2
medium celery stalks, cut into 1/2-inch pieces
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (15 oz) Muir Glen™ organic 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 into 1-inch pieces (1 cup)
1
can (19 oz) Progresso™ red kidney beans, drained, rinsed
Shredded Cheddar cheese, if desired
Preparation
In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese.
Cover; cook on Low heat setting 6 to 7 hours.
Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
