SLOW COOKER TEXICAN CHILI
1.5 pounds top sirloin steak – cut into ½ cubes
2 cans (1 large, 28-ounce can and 1 small 14.5-ounce can) stewed tomatoes
2 cans (8 ounces each) of unsweetened tomato sauce
1 cup sliced carrot
1 medium onion, chopped
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon garlic
1 tablespoon ancho chili pepper
¼ cup minced fresh parsley
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon black pepper
Brown the beef in a skillet. Then transfer it to a 5-quart slow cooker. Add all remaining ingredients. Cover and cook on low heat for 9 to 10 hours, stirring occasionally.
Can top with a small amount of cheese, sour cream, chopped onions, fresh tomato or cilantro.
Serves 16 to 18. This freezes well.
–Delbert Bernhardt
