Wednesday, January 27, 2010

Chili Colorado

Despite the name chili, this isn’t your run of the mill beans and meat stew-type substance. It is a great burrito/enchilada filling, or can be eaten over cooked rice. The meat ends up super tender from being in the slow-cooker for so long.

2 lbs. beef stew meat, cut into bit sized pieces
1 tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
1 small red onion, chopped
3 (4 oz. each) cans diced green chilies
¼ c. crumbled cooked bacon
1 c. tomato paste
1 Tbsp. Mexican seasoning
½ tsp. chili powder
½ c. beef stock

1. In a medium sized frying pan heat oil over medium-high heat and brown the stew meat on all sides, seasoning with salt and pepper as desired.
2. In a 4-quart slow cooker layer the onions, bacon and green chilies. Add stew meat.
3. Mix together the tomato paste, Mexican seasoning, chili powder and beef stock; pour over stew meat. Cook on high 4-6 hours.

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