Roundup Chili

• 2 pounds lean ground beef (90% lean)
• 1 beef flank steak (1-1/2 pounds), cubed
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 can (29 ounces) tomato sauce
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (4 ounces) chopped green chilies
• 2 to 3 tablespoons chili powder
• 3 teaspoons ground cumin
• 2 teaspoons salt
• 2 teaspoons pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• Hot pepper sauce, shredded cheddar cheese and additional chopped onion, optional

1. In a large skillet, cook the ground beef, flank steak, onion and celery over medium heat until meat is no longer pink; drain.
2. Transfer to a 6-qt. slow cooker. Stir in the tomato sauce, tomatoes, beans, chilies and seasonings. Cover and cook on low for 6-8 hours or until steak is tender.
3. Serve with the hot pepper sauce, cheese and onion if desired.

lean ground beef, onion, celery, tomato sauce, tomatoes, kidney beans, pinto beans, green chilies, chili powder, ground cumin, salt, pepper, ground mustard, paprika, cayenne pepper, garlic, pepper sauce

Taken from www.tasteofhome.com/recipes/roundup-chili/ (may not work)