Ingredients

The following ingredients have 4 Servings
  • 3 lbs. beef stew meat (cubed)
  • 2 Tbsp. cooking oil
  • 1/2 cup flour
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1/4 cup chili powder
  • 1 tsp. cumin
  • 2 tsp. oregano
  • 1/8 tsp cayenne pepper (this makes the chili extra hot, leave out if you don't like extra hot)
  • 28 oz. beef broth ((Two-14-oz. cans))
  • 1 1/2 cups sweet onion ((One large onion) finely diced)
  • 1 Anaheim pepper (minced)
  • 2 tsp garlic cloves (minced)
  • cheese (shredded)
  • onion (diced)
  • cornbread

Instruction

  • In a large bowl, add the flour, salt, pepper, chili powder, cumin, oregano and cayenne pepper, mix well.
  • Add the beef cubes and stir to coat them evenly.
  • In a very large skillet set to medium high heat, add the cooking oil.
  • Once hot, add the flour coated beef cubes and cook until browned, no need to cook through.
  • Add the beef broth to the pan, and stir until a thickened sauce forms, be sure to scrap up any meaty bits from the bottom of the pan.
  • Add this beef mixture to the slow cooker.
  • Add the onion, Anaheim pepper, and garlic; stir well.
  • Cover and cook on LOW for 9 hours without opening the lid during the cooking time. If desired shred the meat up with 2 forks.
  • Serve on cornbread and top with cheese and onion.