Crock Pot – Slow Cooked Two Meat Chili


From the Kitchen of:  Jean

1 lb. boneless beef chuck steak, cut into 1-inch pieces
1 lb. pork tenderloin, cut into 1-inch pieces
1/4 c. all-purpose flour
1 tbsp. oil
2 cans tomatoes with green chilies, undrained (10 oz. each)
1 can pinto beans, undrained (15 oz.)
1 can beer (12 oz.)
1/2 c. chopped red onion
2 tbsp. chili powder
1 tsp.  cumin
1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. cinnamon


  1. In large bowl, combine beef, pork and flour; toss to coat evenly.  Heat oil in large skillet over medium-high heat until hot.  Add beef and pork; cook and stir until no longer pink. 
  2. In 31/2 to4-quart Crockery Pot, combine browned beef and pork and all remaining ingredients; mix well. 
  3. Cover and cook on low for 7 to 9 hours or until beef and pork are fork-tender.

Makes 6 servings (11/2 cup each)

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