Slow Cooker Mexicali Chili
1 ½ pounds bite-size beef for stew
2 chipotle peppers in adobo, seeded and finely chopped
2 large red, green or yellow sweet peppers, seeded and diced
Large onion, diced
1 tablespoon minced garlic
1/4 cup chili powder
1 tablespoon dried oregano
1/4 cup ketchup
28- to 32-ounce can of diced tomatoes
2 cans, 15 ounces each, black beans, rinsed and drained
Salt to taste
Sour cream, tortilla chips (optional)
Spray the slow cooker with nonstick spray and add beef, peppers, onion, seasonings, ketchup and tomatoes. Stir to mix. Cook 6 hours on High or 8 hours on Low. Stir in black beans to heat through for the final 30 minutes. Add salt if needed. Stir, ladle into bowls and garnish with sour cream. Pass the tortilla chips. Serves 8.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com. Her book Cooking Aboard Your RV, 2nd Edition, is available from the RV Book Store, (800) 274-9738.