Slow-Cooker Chili Soup - cooking recipe

Ingredients

1 Tbsp. oil
1 1/2 lb. boneless beef round steak, cut into 1/2 inch cubes
1 c. chopped onions
1 c. chopped green bell pepper
1 c. chopped carrots
4 tsp. chili powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground red pepper (cayenne)
1/4 tsp. pepper
1 c. water
2 (14.5 oz.) cans diced peeled tomatoes (undrained)
1 (15 oz.) can tomato sauce
1 (15.5 oz.) can Green Giant or Joan of Arc dark red kidney beans, drained
1 (15.5 oz.) can Green Giant or Joan of Arc light 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 slow cooker, combine browned beef and onions and all remaining ingredients, except beans; mix well. Cook on high setting for 1 hour. Reduce heat to low; cook 4 to 5 hours or until beef and vegetables are tender. Stir in beans; cook an additional 30 to 45 minutes or until thoroughly heated. Yields 7 (1 1/3 cup) servings.