Scrumptious Slow Cooker Chili

by Deb Reno

1 1/2 lbs beef stew meat, cut into 3/4 “- 1-inch pieces (I used sirloin.)
1 large onion, finely chopped
2 garlic cloves, minced
1/2 cup chopped green bell pepper
2 (15 ounce) cans black beans, drained & rinsed (original recipe
called for 3 cans of kidney beans, but black beans are
higher in protein and I just like black beans better!
It’s a texture thing…)
1 (10 ounce) can Rotel tomatoes, undrained
2 (8 ounce) can tomato sauce
1/4 teaspoon cinnamon
1/2-1 1/2 teaspoon chili powder (I used 1 t.)
1 -2 teaspoon cumin (I used 1 t.)
1/2 teaspoon pepper
1/2-1 teaspoon salt (I used 1/2 t.)
1/4 teaspoon sugar
Saute the meat over medium high heat with the onions and garlic until the outside is just browned.
Place in the crock pot; add remaining ingredients. Stir everything together. Cover and cook on low for 6-8 hours or on high for about 4 -5 hours. Stir again & serve topped with sour cream, shredded cheese, green onions.


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