slow cooker chili soup

Name: Slow Cooker Chili Soup
Prep time: 25 min
Cook time: 7 h
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon(s) oil; 1 1/2 pound(s) beef stew meat; 5 clove(s) garlic, minced; 1 cup(s) onion, chopped; 1 cup(s) carrots, chopped; 6 teaspoon(s) chili powder; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) cayenne pepper; 1/4 teaspoon(s) black pepper; 1 cup(s) water; 2 can(s) diced, peeled tomatoes, undrained (14.5 oz cans); 1 can(s) tomato sauce (15 oz); 1 can(s) dark red kidney beans (15.5 oz)

(2 RATINGS)

40 Pinches

Liz Shaw

Gilbert, AZ

Updated on Dec 29, 2012

Great on a cold winter day. Better every time you reheat it, which makes it great for lunches.

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prep time 25 Min

cook time 7 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

1 tablespoon oil
1 1/2 pounds beef stew meat
5 cloves garlic, minced
1 cup onion, chopped
1 cup carrots, chopped
6 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 cup water
2 cans diced, peeled tomatoes, undrained (14.5 oz cans)
1 can tomato sauce (15 oz)
1 can dark red kidney beans (15.5 oz)

How To Make slow cooker chili soup

Step 1

Heat oil in a large skillet over medium-high heat until hot. Add beef, garlic, and onion. Saute until the beef is browned.

Step 2

Transfer to the Crock Pot. Add all remaining ingredients except beans.
Step 3

Cook on high for 1 hour. Reduce the heat to low. Cook for 4-5 hours, until vegetables and beef are tender.
Step 4

Taste and adjust seasoning. Stir in beans and cook 30 to 45 minutes or until beans are thoroughly heated.
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