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Hearty Beef Chili




Source of Recipe


Publix






Recipe Introduction


Chop the vegetables and meat up to 24 hours ahead and place in separate containers; cover and refrigerate. The next morning, place ingredients in a slow cooker, cover, and simmer.





List of Ingredients



• 1 28-oz can whole tomatoes, cut up
  
• 1 10-oz can diced tomatoes with green chiles
  
• 2 cups vegetable juice or tomato juice
  
• 1 to 2 T chili powder
  
• 1 tsp ground cumin
  
• 1 tsp dried oregano, crushed
  
• 3 cloves garlic, minced
  
• 1 1/2 lbs beef stew meat, cut into 1-inch cubes
  
• 2 cups chopped onion
  
• 1 1/2 cups chopped celery
  
• 1 cup chopped green sweet pepper
  
• 2 14-to-16 oz cans red kidney beans, rinsed and drained
  
• Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives
  






Instructions



1. In a 5 1/2-or 6-qt slow cooker combine both cans of undrained tomatoes, vegetable or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.
   
2. Cover; cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
   
3. If using low heat setting, turn to high heat setting. Stir in the beans. Cover and cook 15 minutes more on high heat setting. Spoon into bowls. Serve with toppers, if desired.
   






Final Comments


Makes 8 to 10 servings