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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 6 |
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A different twist on chili as you use beef cubes instead of ground beef. The slow cooker ensures that the meat will be very tender. Serve with sour cream and shredded cheese and multi-grain tortilla chips for dipping! Read more ! Ingredients:
2 lbs. of lean beef cubes cut into bite size |
1 green pepper diced |
1 red pepper diced |
1 vidalia onion sliced thin |
1 (14 oz) can of dark red kidney beans drained and rinsed |
1 (14 oz) can of fire roasted tomatoes ( i like hunts) |
1 (28oz) can of crushed tomatoes |
1 c. of low sodium beef broth (or stock if you like) |
2 pks. of chili seasoning ( i like mccormick) |
1 tblspn of olive oil |
Directions:
1. Sautee' the peppers and onion in olive oil for about 5-7 minutes.
2. Add with all other ingredients into a slow cooker and mix thoroughly. Cook for 8-10 hours on low.
3. Serve with a dollop of sour cream, shredded cheese, and tortilla chips!
4. Enjoy!
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