Slow-Cooker Chili (Cooking)

1 pound beef boneless round steak, cut into 1/2-inch pieces

1 large onion, chopped (1 cup) 

2 medium celery stalks, cut into 1/2-inch pieces 

1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce 

3 teaspoons chili powder

2 teaspoons ground cumin

1/4 teaspoon dried oregano leaves

1/4 teaspoon ground cinnamon

1 medium bell pepper, cut into 1-inch pieces (1 cup) SAVE $

1 can (19 oz) Progresso™ red kidney beans, drained, rinsed

Shredded Cheddar cheese, if desired

1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese.

2 Cover; cook on Low heat setting 6 to 7 hours.

3 Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.