Details behind the cut.

Makes about 8 servings, fits in a 5.5 quart crockpot.

Ingredients 1 lb (500 g) ground beef 2 med onions chopped 2 teaspoons of salt 2 cans Tomato soup 2 14 oz cans Kidney Beans 2 14 oz cans Black Beans 2 tablespoons white vinegar 2 tablespoons chili powder

Instructions

1. Brown onions in pan, then add beef.
2. Combine all ingredients in slow cooker, bring to simmer
3. Cover and cook on low (200 F) for 8 hours or on high for about 3 hours.

The chili freezes really well.

Taste test I have made this many times, I make it without any heat or spices. This is so that someone who doesn’t like hot food can still enjoy it and those who do can add hot sauce.

Beef Stewage

Details behind the cut.

Ingredients 2 lbs (1000 g) stewing beef, trimmed and cubed 1/4 cup all purpose flour, approx 3 carrots, peeled and cut 3 potatoes, peeled and cut 1/2 lbs (225 g) pearl onions, peeled 1 cup green peas

2 cups water 1 cup red wine (small boxed wine)

2 tsp Worcestershire sauce 1 bay leaf 1 tbsp salt 1 tsp pepper 1 tsp paprika

Instructions

1. Prepare the vegetables and add to slow cooker. Do not add the peas yet.
2. Dredge batches of the beef in flour and saute in oil. When browned remove and add to slow cooker.
3. Add water, Worcestershire sauce and spices to slow cooker.
4. Cover and cook on low (200 F) for 8 hours or on high for about 3 hours.
5. With 20 minutes left add the peas.

Serve with fresh bread or egg noodles. Freeze the remain portions.

Taste test The vegetables were great, the beef was really tender, but the meat didn’t have a lot of flavor. I might marinade the beef next time.

The ‘gravy’ was also thin, not sure how to thicken it, possibily with pan scrapings from browning the beef.