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!
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 tsp salt
1/2 tsp teaspoon ground red pepper
1 Tbsp unsweetened cocoa powder
3 Tbsp brown sugar
4 Tbsp yellow cornmeal
1. It doesn’t get any easier than this! 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.