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Slow-Cooked Texas Chili*

1 1/2-lb. beef top round steak, trimmed, cut into 3/4-inch cubes
1 small onion, finely chopped
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes, undrained
1 (8-oz) can tomato sauce
1 (15.5 or 16-oz) can pinto beans, undrained
1 (4.5-oz) can chopped green chiles
3 tsp chili powder
1 tsp cumin

TOPPINGS (optional)
sour cream
shredded Cheddar cheese
sliced green onions

In 4 to 6-quart slow cooker, combine all chili ingrediens; mix well.

Cover; cook on low setting for 8-10 hours.

To serve, ladle chili into bowls. Top each with sour cream, cheese and onions.

Makes 6 (1 2/3-cup) servings. Per serving: 330 calories, 10 g fat

Pillsbury Slow Cooker Recipes booklet