As I’ve posted before I am trying to get some use out of my crock pot and isn’t winter the best time of year to do that? Well I busted it out last night and tried a recipe from Sandra Lee’s Semi-Homemade Slow Cooker Recipes 2. Chili is generally something you can make out of what you have on hand and is loved by all. I did have to alter this recipe a bit to fit what I had on hand and my whole family ate it, except me. I found I should have cooked the meat before putting it in the crock pot to avoid the grease puddle at the bottom and I like my chili to have onion, tomatoes and beans in it. Oh well, a chili for me next time.
Chili Colorado
- 2 pd beef stew meat, cut into bite size pieces (I used ground beef)
- 1 sm red onion, peeled and finely diced (I omited because of hubby)
- 3 cans (4 oz each) green chiles (I used one large can I had on hand)
- 1/4 cup cooked and crumbled bacon
- 1 c. tomato puree (I used tomato sauce)
- 1 t. salt-free Mexican seasoning (didn’t have, made up my own with what I had in my seasoning cupboard)
- 1/2 chili powder
- 1/2 c. low-sodium beef stock (didn’t have, I used chicken stock)
*Starting to seem like I didn’t use the recipe at all*
1. Season stew meat with salt and pepper. Place in the bottom of the crock pot.
2. Add onion, green chiles and bacon.
3. In a small bowl whisk together puree, Mexican seasoning, chili powder and stock. Pour slowly into the crock pot and stir thoroughly.
4. Cover and cook on HIGH setting for 4 to 6 hours.
I always server chili with toppings like cheese, salsa, sour cream and cilantro.
