Texas Chili Soup

Texas Chili Soup

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:

Slow Cooker - 6 or 7 Quart Size

  • 6 cans (16 oz. each) red kidney beans, drained
  • 2 envelopes (1.25 oz. each) chili seasoning
  • 1 can (29 oz.) tomato sauce
  • 1 cup frozen chopped onion
  • 3 lbs. stew beef, cut in cubes
  • 2 cans (14 oz. each) beef broth
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

Directions

  1. Combine all ingredients in slowcooker. Stir well.
  2. Cover and cook on LOW for 10 hours or HIGH for 5 hours or until at least 160°F.
Visit www.foodsafety.gov for more information about internal food temperatures and doneness.

Serves:  12-15

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