Ingredients
1
lb. beef round steak, trimmed of fat, cut into 3/4-inch pieces
1
lb. pork shoulder steak, trimmed of fat, cut into 3/4-inch pieces
1
cup chopped onions
2
garlic cloves, minced
1
(15-oz.) can tomato sauce
1
(12-oz.) jar chunky-style salsa
2
teaspoons dried Mexican seasoning
1
medium green bell pepper, chopped (1 cup)
Preparation
In 3 1/2- to 6-quart slow cooker, combine all ingredients except bell pepper; mix well.
Cover; cook on low setting for 8 to 10 hours.
About 30 minutes before serving, stir bell pepper into chili. Cover; cook on low setting an additional 15 to 30 minutes or until bell pepper is tender.
