Colorado Chili (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 6 |
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Ingredients:
2 pounds beef stew meat, cut into bite-sized pieces |
1 teaspoon salt, plus more for seasoning |
1/2 teaspoon freshly ground black pepper, plus more for seasoning |
2 tablespoons olive oil |
1 small red onion, finely diced |
3 (4-ounce) cans diced green chiles |
1/4 cup crumbled bacon |
1 cup tomato puree |
1 tablespoon salt-free mexican seasoning |
1/2 teaspoon chili powder |
1/2 cup low-sodium beef stock |
1 scallion, sliced |
Directions:
1. Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.
2. Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat.
3. In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker.
4. Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion
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