Slow-Cooker Chili Soup (6 points)
Source of Recipe
Helen Deacy on Family Fare
Recipe Introduction
Description:
"This hearty soup recipe makes a large amount so it's perfect for
casual entertaining. Or, freeze half of it to serve on another busy. Recipe By :Pillsbury Cookbooks, Easiest-Ever Holiday Entertaining,
December 1994 #166
Serving Size : 7
List of Ingredients
1 tablespoon oil
1 1/2 pounds boneless beef round steak -- cut into 1/2-inch cubes
1 cup chopped onions
1 cup chopped green bell pepper
1 cup chopped carrots
3 teaspoons chili powder -- (3-6)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 cup water
29 ounces canned diced peeled tomatoes -- undrained
15 1/2 ounces canned tomato sauce -- (1 can 15.5-oz.)
28 ounces Joan of Arc Dark Red Kidney Beans -- drained (2-19
oz cans)
or Green Giant Dark Red Kidney Beans,
drained
Recipe
Heat oil in large skillet over medium-high heat until hot. Add beef and
onions; cook and stir until beef is browned. In slow cooker, combine browned
beef and onions and all remaining ingredients except beans; mix well.
Cook on high setting for 1 hour. Reduce heat to low; cook 4 to 5 hours or
until beef and vegetables are tender. Stir in beans; cook an additional 30
to 45 minutes or until thoroughly heated. 7 (1-1/3-cup servings)
TIP: If desired, soup can be made on the stovetop. Brown beef and onions in
Dutch oven. Add all remaining ingredients except beans. Bring to a boil.
Reduce heat to low; cover and simmer 2 hours or until beef and vegetables
are tender. Stir in beans; cook an additional 10 to 20 minutes or until
thoroughly heated.
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