Cooler weather is finally here, and one of my favorite cool weather meals is chili! I especially love the ease afforded when it's made in the crock pot. This recipe, from Mabel Hoffman's Crockery Cookery, uses chunks of stew meat instead of ground beef, so if you're looking for something tasty, as well as hearty and satisfying, look no further! Enjoy!
Chili con Carne
1 1/2 lbs stew meat
2 cloves garlic
1/2 t pepper
1/2 t salt
1 t chili powder
1 onion, chopped
1t beef bullion granules
1 16 oz. can sliced tomatoes with juice
1 14 oz. can green chiles, chopped
3 T chopped fresh cilantro
1 16 oz. can pinto beans, drained
Sprinkle meat with garlic, pepper, salt and chili powder. Pat spices into meat. Cut meat into 1/2 inch cubes. Place meat in slow cooker. Cover with onion, bullion granules, tomatoes and chiles. Cover and cook on LOW 6 to 8 hours or until meat is tender. Turn control to HIGH. Add cilantro and beans. Cover and cook on HIGH 20 minutes. Serve on a bed of rice. Makes five or six servings.
I'd never had chili with stew meat until I tried this recipe. I grew up eating chili made with ground beef. What about you, and which do you prefer? I like both!
Thanks for visiting and have a great week!