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Beef & Bean Chili
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I got this recipe from Woman's World magazine. It's a wonderful twist on chili with tender stew meat instead of ground beef. Just throw everything in the crock pot in the morning and dinner is ready when you get home!
2 lbs beef stew meat
2 (14.50 ounces) cans diced tomatoes
1 large onion, chopped
1 large green pepper, cut into 1 inch pieces
1 (6.00 ounces) can tomato paste
1 (4.50 ounces) jar chopped green chilies, drained
3 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon dried Italian seasoning
2 teaspoons ground cumin
1 teaspoon salt
2 (15.25 ounces) cans kidney beans, drained & rinsed
sour cream (optional)
fresh cilantro (optional)
In a slow cooker, combine beef, tomatoes, onion, green pepper, tomato paste, chilies, garlic, chili powder, Italian seasoning, cumin & salt. Cover; cook on low until beef is tender, 10 hours.
Gently stir in beans. Cover; cook 15 minutes or until heated through.
Serve topped with sour cream and cilantro, if desired.
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