Crock Pot Southwest Beef Chili Stew
|Cooking Method:||Slow-Cooker/Crock Pot|
|2 lb||lean beef stew meat, cut into 1/2-inch cubes|
|2 c||chopped onion|
|4 clove||garlic, finely minced|
|2 can(s)||(14.5 ounc sized cans) fire roasted diced tomatoes with juice|
|4 can(s)||4 ounces each can) diced green chiles, drained|
|2 c||corn kernels, frozen|
|3 tsp||dried oregano leaves, crushed|
|2 tsp||cumin (ground)|
|2 tsp||chili powder|
|1/2 tsp||teaspoon ground red pepper|
|1 Tbsp||unsweetened cocoa powder|
|3 Tbsp||brown sugar|
|4 Tbsp||yellow cornmeal|
I found this recipe for chili stew in a crock pot cookbook years ago. I have made quite a few adjustments to the original recipe.
I love this recipe because it uses stew meat in place of the typical ground beef, making it a hearty and substantial meal.
My family really loves this chili and I hope yours does too!
This lovely chili has a subtle sweetness that is a welcome departure from traditional hot & spicy versions.
Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on LOW 7 to 8 hours or until meat is tender. Turn control to HIGH. Stir in cornmeal; cover and cook 20 to 25 minutes longer.