Beefy ChiliJuly 27, 2008 | Email This Post Print This Post Post a Comment
2 pounds premium cut stew meat
1 onion, chopped
2 (15 ounce) cans diced tomatoes
2 (15 ounce) cans pinto beans with liquid
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground oregano
Cut stew meat into small chunks. In large skillet, brown stew meat and transfer to slow cooker. Add onion, tomatoes, beans, seasonings and a little salt.
Cover and cook on LOW for 6 to 7 hours.
Sprinkle shredded cheddar cheese over each serving.