Categories: Slow Cooker

Ingredients

• 1 medium onion, chopped
• 1 medium carrots, finely chopped
• 2 lbs. beef stew meat (cut into 1/2-inch pieces)
• 3 tbsp all-purpose flour, divided
• 2 tbsp canola oil
• 14.5 oz. can Mexican diced tomatoes
• 1 envelope chili seasoning mix
• 15 oz. can pinto beans, rinsed and drained
• 1 medium green pepper, chopped
• 1 jalapeno, seeded and finely chopped
• 2 pkg. frozen french-fried potatoes (32 oz. each)
• 2 cups shredded sharp cheddar cheese
• Sour cream and slice jalapenos

Directions

1. Place onion and carrot in a slow cooker. Toss beef with 2 tbsp flour. In a Dutch oven, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker.

2. Drain tomatoes, reserving liquid. In a small bowl, whisk drained liquid, chili seasoning, and remaining flour until blended; pour over beef. Stir in the tomatoes, beans and peppers. Cook, covered, on LOW for 6 hours or until meat is tender.

3. Prepare fries as directed. Serve chili over fries; sprinkle with cheese. Top with sour cream and jalapeno slices.

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