Chunky Salsa Chili

Course : Crockpot
Serves: 8
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1 pound beef boneless chuck, tip or round steak
1 large onion chopped
2 cloves garlic finely chopped
1 tablespoons chili powder
2 teaspoons ground cumin
32 ounces salsa thick-and-chunky
14 1/2 ounces tomatoes diced, undrained
1 Medium bell pepper chopped
16 ounces cannellini navy beans drained

Preparation / Directions:

Trim excess fat from beef. Cut beef into bite-size pieces. Mix all ingredients except bell pepper and beans in 4 quart crockpot. Cover and cook on low heat 7 to 8 hours or until beef and vegetables are tender. Stir in bell pepper and beans. Uncover and cook on high heat about 30 minutes or until pepper is tender.

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