| 2 | pounds beef stew meat |
| 1 | envelope (1 ounce) onion soup mix (from 2-ounce package) |
| 5 | teaspoons chili powder |
| 1 | teaspoon ground cumin |
| 1 | can (15.5 ounces) kidney beans, rinsed and drained |
| 2 | cans (10 ounces each) diced tomatoes and mild green chilies, undrained |
| 1 | can (15 ounces) tomato sauce |
| 1 | can (14.5 ounces) diced tomatoes, undrained |
| 1. | Place all ingredients in order listed in 3 1/2- to 4-quart slow
cooker.
|
| 2. | Cover and cook on low heat setting 8 to 9 hours.
|
| 3. | Stir gently to mix before serving.
|
|
| Serve leftovers tucked into taco shells or tortillas for quick-to-fix tacos.
|
|
| For Tex-Mex toppers, try shredded coconut, rice and pecans. In the Texas panhandle and into New Mexico, this is called a "pile-on."
|
|
| Ready-to-heat meals are always welcome in homes with new babies. Pack chili in one- or two-serving-size containers and freeze. Label the containers with the contents and add whimsical baby stickers before packing in a pretty gift bag.
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Nutrition Information:
255 ( 100); 11g ( 4g); 55mg; 820mg; 20g ( 5g); 24g 24% 1 ; 1 1