Ingredients:
2 lbs beef stew meat
2 (14.50 ounces) cans diced tomatoes
1 large onion, chopped
1 large green pepper, cut into 1 inch pieces
1 (6.00 ounces) can tomato paste
1 (4.50 ounces) jar chopped green chilies, drained
3 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon dried Italian seasoning
2 teaspoons ground cumin
1 teaspoon salt
2 (15.25 ounces) cans kidney beans, drained & rinsed
sour cream (optional)
fresh cilantro (optional)


Directions:
I got this recipe from Woman's World magazine. It's a wonderful twist on chili with tender stew meat instead of ground beef. Just throw everything in the crock pot in the morning and dinner is ready when you get home!

In a slow cooker, combine beef, tomatoes, onion, green pepper, tomato paste, chilies, garlic, chili powder, Italian seasoning, cumin & salt. Cover; cook on low until beef is tender, 10 hours. Gently stir in beans. Cover; cook 15 minutes or until heated through. Serve topped with sour cream and cilantro, if desired.