SLOW-COOKER TEXAS TWO-MEAT CHILI

Slow-Cooker Texas Two-Meat Chili image

Beef steak and pork tenderloin make chili twice as delicious! Ground cinnamon balances the spicy flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h25m

Yield 6

Number Of Ingredients 14

Previous Next

Ingredients

1 lb boneless beef chuck steak, cut into 1-inch pieces
1 lb pork tenderloin, cut into 1-inch pieces
1/4 cup all-purpose flour
1 tablespoon vegetable oil
2 cans (10 oz each) tomatoes with green chiles, undrained
1 can (15 to 16 oz) pinto beans, undrained
1 can (12 oz) beer or nonalcoholic beer
1/2 cup chopped red onion
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground cinnamon
Sliced green onions, if desired

Steps:

In large bowl, mix beef, pork and flour until meats are evenly coated. In 12-inch skillet, heat oil over medium-high heat. Add meats; cook 8 to 10 minutes, stirring frequently, until browned on all sides (if necessary, cook meats in batches).
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned meats and remaining ingredients except green onions.
Cover; cook on Low heat setting 7 to 9 hours. Before serving, skim off fat; sprinkle with green onions.

Nutrition Facts : Calories 380, Carbohydrate 27 g, Cholesterol 70 mg, Fiber 8 g, Protein 35 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 3 g, TransFat 0 g