Texas Two Meat Chili

• 2 lbs boneless beef chuck steaks (cut in 1 inch pieces)
• 1 lb pork tenderloin (cut in 1 inch pieces)
• 1/4 cup flour
• 1 tablespoon oil
• 2 (10 ounce) cans tomatoes and green chilies (undrained)
• 2 (16 ounce) cans pinto beans (undrained)
• 1 (12 ounce) can beer (can use non-alcoholic beer)
• 1/2 cup onion (chopped)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 2 garlic cloves (minced)
• 1/8 teaspoon cinnamon
• green onion (sliced)

1. In a large mixing bowl, coat both meats with flour.
2. Heat oil in large skillet and add flour coated meats. Brown on all sides. (do this in batches if necessary).
3. Spray slow cooker with cooking spray. (Or you can use a pressure cooker for much quicker cooking).
4. Mix browned meat and all remaining ingredients (except green onions).
5. Cover and cook on low heat fro 7 to 9 hours. (if using a pressure cooker,once pressure is reached, set timer for 75 mins(or 1 hr & 15 min).
6. Sprinkle with green onions and sevre.
7. Weight Watchers-6 points per 1 cup serving.

pork tenderloin, flour, oil, tomatoes, pinto beans, onion, chili powder, cumin, salt, garlic, cinnamon, green onion

Taken from www.food.com/recipe/texas-two-meat-chili-363777 (may not work)