Mexican Stew 1 28 oz can crushed tomatoes 1 28 oz can diced tomatoes 2 14-15 oz cans beans - I like black beans and kidney 1 small can chopped green chilis 2 cups broth or water 1 medium onion, diced 4 (or more) cloves garlic, minced or pressed 1 green bell pepper, diced 2 stalks celery, diced 1 TBS chili powder (check seasoning and add more as needed) 1 TBS cumin (check seasoning and add more as needed) 3 shakes cayenne (about 1/4 tsp) - (check seasoning and add more as needed) pinch kosher salt 1 to 1 1/2 lbs lean beef, cut into bite-size squares
Toss everything into the crock pot. Cook on low for 6-10 hours. Serve with toppings such as guacamole, olives, corn chips. The Smileing Chef --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
