Ingredients
1
tablespoon oil
1 1/2
lb. 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
to 6 teaspoons chili powder
1/4
teaspoon salt
1/4
teaspoon garlic powder
1/4
teaspoon ground red pepper (cayenne)
1/4
teaspoon pepper
1
cup water
2
(14 1/2-oz.) cans diced tomatoes, undrained
1
(15-oz.) can tomato sauce
2
(15 1/2- or 15-oz.) cans dark red kidney beans, drained
Preparation
Heat oil in large skillet over medium-high heat until hot. Add beef and onions; cook and stir until beef is browned.
In 3 1/2- to 4-quart slow cooker, combine browned beef and onions and all remaining ingredients except kidney beans; mix well.
Cover; cook on high setting for 1 hour.
Reduce heat to low setting; cook 4 to 5 hours or until beef and vegetables are tender.
Stir in beans. Cover; cook on low setting for an additional 30 to 45 minutes or until thoroughly heated.
