This recipe goes together fast and easy, but takes seven plus hours to cook in a crock pot. Ergo the fast slow moniker. When I first made this dish, I marveled at how simple it was and how good tasting. This chili is also a great base from which to expand and experiment on. It is one of the best chili’s I have made in recent memory.
- 1 lb beef stew meat, chopped into small pcs.
- 1 15 oz. can diced tomatoes
- 1 6 oz can tomato sauce
- 1 15 oz. can Red Kidney beans, drained
- ½ bell pepper, chopped
- ½ medium onion, chopped
- 1 tsp olive oil
- 1 pkg Chili mix
Set a small or 2 ½ quart crock pot to low.
Place the beef into a freezer for about twenty minutes to firm up the flesh. This will make cutting it into small pieces easier. Remove from the freezer, separate and cut into small pieces. All meat to warm to room temperature then place in a frying pan to which a tsp. of olive oil has been added. Cook for a few minutes over medium high heat, stirring enough to brown the meat evenly on all sides. Drain and add to the crock pot.
Chop up the onion and bell pepper into small pieces and add these along with the other ingredients (not the Kidney beans) to the crock pot. Cover and cook for about seven hours. About thirty minutes before the end of the cooking time, rinse and add the kidney beans. Serves 6. Below is a nutritional analysis I made up. I used an average bowl containing about 12 ounces as the basis for a serving. Use this as only a guide not as fact.
A couple of things to know. One, I used a commercial chili mix (in my case McCormick’s Original Chili) because I wanted to keep the preparation simple and fast. Second, the chili is going to look really dark and red when you serve it. Almost like BBQ sauce with lumps. Don’t let this bother you, however, it is a very good tasting blend.