Slow-Cooker Texas Two-Meat Chili

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



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

1 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).

2 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned meats and remaining ingredients except green onions.

3 Cover; cook on Low heat setting 7 to 9 hours. Before serving, skim off fat; sprinkle with green onions.

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