Colorado Chili

By traciesparks

I've made this several times and found that it tasted best when I used pork instead of beef. I cut up a pork butt roast into small pieces and followed the recipe, adding pinto & kidney beans to it for a more traditional chili. I served it over brown rice and topped it with low-fat sour cream and extra chopped onions.

Ingredients

• 2 pounds beef stew meat, cut into bite-sized pieces
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 2 tablespoons olive oil
• 1 small red onion, finely diced
• 3 (4-ounce) cans diced green chiles
• 1/4 cup crumbled bacon
• 1 cup tomato puree
• 1 tablespoon salt-free Mexican seasoning
• 1/2 teaspoon chili powder
• 1/2 cup low-sodium beef stock
• 1 scallion, sliced

Details

Servings 6
Preparation time 5mins
Cooking time 11mins

Preparation

Step 1

Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.

Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat.

In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker.

Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion