Texas Two-Meat Chili

 

1

lb boneless beef chuck steak, cut into 1-inch pieces

1

lb pork tenderloin, cut into 1-inch pieces

1/4

cup Gold Medal® all-purpose flour

1

tablespoon vegetable oil

2

cans (10 oz each) tomatoes with green chiles, undrained

1

can (15 to 16 oz) pinto beans, undrained

1

can (12 oz) regular or nonalcoholic beer

1/2

cup chopped red onion

2

tablespoons chili powder

1

teaspoon ground cumin

1/2

teaspoon salt

1/2

teaspoon garlic powder

1/8

teaspoon ground cinnamon

Sliced green onions, if desired

• 1 In large resealable food-storage plastic bag, place beef, pork and flour; seal bag and shake until coated. In 12-inch skillet, heat oil over medium-high heat. Cook beef and pork in oil 8 to 10 minutes, stirring frequently, until browned on all sides (cook in batches if necessary).
• 2 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix meat and remaining ingredients except green onions.
• 3 Cover; cook on Low heat setting 7 to 9 hours. Before serving, skim off fat; sprinkle with green onions.