Crock-Pot Steak & Cherry Chili
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Cook time: 
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Serves: 12-15
Don't let the name fool you, the addition of dried cherries in chili adds a sweetness to a classic chili that makes this recipe perfect for the entire family. This is a kid friendly recipe as the chili is not too spicy.
  • 1 Pound of Dried Pinto Beans, Pre-Cooked (or 6 (15.5 Oz. Cans Beans)
  • 1 Large Yellow Onion, Diced
  • 1 Large Green Bell Pepper, Diced
  • 1 Large Red Bell Pepper, Diced
  • 1-2 Pounds of Lean Steak, Cut Into Bite Sized Pieces
  • 2 (14.5 Oz.) Cans Of Diced Tomatoes, With Juice
  • 3 (8 Oz.) Cans Of Tomato Sauce
  • 2 Tablespoons Chili Powder
  • ½ Teaspoon Ground Cayenne Pepper
  • 1 Teaspoon Ground Cumin
  • ¼ Cup Worcestershire Sauce
  • 2 Tablespoons Minced Garlic (About 6 Cloves)
  • 1 (6 Oz.) Package Of Dried Cherries
  1. Combine all prepared ingredients in a large 6-7 quart crock-pot.
  2. Stir to combine.
  3. Cover and cook on low for 10 hours.
To increase spiciness feel free to add more cayenne pepper and/or 1-2 minced jalapeno peppers.

Top chili with shredded cheddar cheese if desired and serve with corn bread and a side salad for a complete meal.
Recipe by Crock-Pot Ladies at