This lovely beef chili has a subtle sweetness that is a welcome departure from traditional hot and spicy versions. We love the big tender pieces of beef in this chili. Corn throughout is a nice touch of sweetness when you get a kernel. It is hearty and great for game day. 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!
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Beef Yield: 6 Servings
Ingredients :
- 2 pound(s) lean beef stew meat, cut into 1/2-inch cubes
- 2 cup(s) chopped onion
- 4 clove(s) garlic, finely minced
- 2 can(s) fire roasted diced tomatoes with juice (14.5 oz each)
- 4 can(s) diced green chiles, drained (4 oz each)
- 2 cup(s) corn kernels, frozen
- 3 teaspoon(s) dried oregano leaves, crushed
- 2 teaspoon(s) cumin, ground
- 2 teaspoon(s) chili powder
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground red pepper
- 1 tablespoon(s) unsweetened cocoa powder
- 3 tablespoon(s) brown sugar
- 4 tablespoon(s) yellow cornmeal
Intructions :
- 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.
Rated 5/5 based on 87 Reviews
Keyword : crock pot-southwest-beef-chili