This is one of my very favorite chili recipes. The best part is that you chop up two – yes, TWO things, and then you just throw everything else into the crockpot for the day. No meat browning, no bean soaking. It’s a simple, delicious, and very hearty chili.
Serve it up with some cornbread, and you’ll be in fall/winter meal heaven.
2 lbs beef stew meat (or chopped up chuck steak)
3 large garlic cloves, minced
1 chopped red or green pepper
1 medium onion, chopped
1 15oz can black beans, rinsed and drained
1 can of whole kernel corn, drained
1 14oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 6oz can tomato paste
1/2 cup water
1 tablespooons chili powder
2 teaspoons Italian Seasoning
2 teaspoons salt
1/4 teaspoon of pepper
Chop up your onion and your green pepper. Throw them, along with everything else, into your crock pot. Cook for 8 hours on low heat. Serve with cornbread or tortilla chips, cheese, and sour cream.