The weather's turning slightly cooler, the days are getting slightly shorter and our schedules are getting busier and busier. What's a hungry cook to do when they want a hearty, filling meal but don't have the time to cook? Two words: slow cooker. This kitchen superhero is one of our favorite appliances. With just a few minutes of effort and simple ingredients, you'll have dinner waiting for you when you walk in that door.
So, tell us...
What are your favorite SLOW-COOKER recipes?
Share 'em all in today's Recipe Round-Up!
A classic chili made even better by using steak instead of ground beef or turkey, a hearty bowl of this super-simple dish from Blue Ribbon Family Favorites in one of our favorites for a busy weeknight dinner.
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Slow-Cooker Steak Chili
There's nothing like a steamy bowl of chili topped with some sharp Cheddar cheese and some crushed tortilla chips...comfort food at its finest! The slow-cooker version is so simple, you could make it every week!
2 lbs. beef round steak, cut into 1-inch cubes
1-1/2 c. onion, chopped
2 cloves garlic, minced
2 T. oil
1-1/3 c. water, divided
16-oz. jar salsa
2 15-oz. cans kidney beans, drained and rinsed
15-oz. can tomato sauce
2 14-1/2-oz. cans diced tomatoes
1 c. celery, chopped
1-1/2 T. chili powder
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/8 c. all-purpose flour
1/8 c. cornmeal
Garnish: shredded Cheddar cheese, sour cream, crushed tortilla chips
Brown beef, onion and garlic in hot oil in a large skillet over medium heat; drain. Add beef mixture to a 5-quart slow cooker. Stir in one cup water and next 9 ingredients; mix well. Cover and cook on low setting for 8 hours. Combine flour, cornmeal and remaining water in a small bowl, whisking until smooth. Add mixture to simmering chili right before serving; stir for 2 minutes or until thickened. Garnish as desired. Serves 8.
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