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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Apres Ski

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Total:: 6 hr 5 min
Prep:: 5 min
Cook:: 6 hr

Yield:: 6 servings

Level:: Easy

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

Directions

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

My Private Notes

Name: Colorado Chili
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT6H5M0.000S
Yield: 6 servings
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

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