Um yes, hello. It’s me again back with yet another chili recipe during the blazing heat of summer. I can’t help it. It’s just that sometimes chili sounds so good and it’s so filling and yet generally a pretty healthy meal. I could have waited to share but the verdict for this one was such an overwhelming thumbs up I was too excited to keep in my stash until winter (plus who even want to acknowledge that cold and snowy season coming back). So come on board with my warm weather chili addiction and I promise you won’t be disappointed!
I love this because there is no precooking any ground meat! I used stew meat which cooks up so tender from all the acid in the tomatoes it practically falls apart. Just toss it in along with the rest of the ingredients and go do something summery.
I added some jalapeños with the ribs and seeds totally removed for the flavor without the heat. If you like a little kick then leave some in.
I also added some beef broth to make it a little more like a soup. If you like your chili stick to your spoon thick then you can leave it out. This is your summer chili! Put your stamp on it and let me know if you are joining me in my winter food all year long movement!
- 1½ to 2 pounds beef stew meat
- 1 tablespoon chili powder
- 1 tablespoon ancho chili powder
- 1 teaspoon cumin
- 1 (15oz) can crushed tomatoes
- 1 (14.5oz) can diced tomatoes
- 1 (15oz) can black beans, drained and rinsed
- 1 (8oz) can tomato sauce
- 1 cup beef broth
- 3 cloves garlic, minced
- 3 jalapeño peppers, seeded and diced
- Add all ingredients to slow cooker
- Cover and cook on low for 7-9 hours
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