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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Instead of ground beef, this recipe uses cubed beef, which is a nice change of pace from what a lot of people are used to. Serve with Cheddar cheese, green salsa, chopped red onion, sliced avocado, sour cream, and cilantro sprigs. Ingredients:
1 large onion, chopped, about 1-1/2 cups |
2 garlic cloves, minced |
3 lbs beef stew meat, cut into 1-inch cubes |
1/4 cup cornmeal |
1 (14 1/2 ounce) can petite diced tomatoes with jalapenos |
1 (6 ounce) can tomato paste |
1 (1 1/4 ounce) package chili seasoning mix |
2 (15 1/2 ounce) cans kidney beans, drained |
1/2 cup chopped fresh cilantro |
Directions:
1. Combine onion and garlic in 4-quart slow cooker. In bowl, toss meat with cornmeal; place over onions.
2. Combine tomatoes, tomato paste and chili seasoning; pour over meat. Top with beans. Cover; cook on low 8 hours. Stir in cilantro and serve with suggested toppings.
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