The Big Chili - Slow Cooker by Nancy & Ron

Makes 8 servings

Ingredients

Beef stew meat 3/4" cubes 1 1/2 lbs. 680 g Chopped red onion ( 1 large=1-1.5 cups ) 1 cup 250 ml Chopped green bell peppers (1 lrg pepper = 1 cup) 1 cup 250 ml Chopped red bell peppers (1 lrg pepper = 1 cup) 1 cup 250 ml Garlic cloves (1/4 tspn garlic powder) 2 Low-sodium, low-fat beef broth 3 cups 676 ml Tomato paste (1 can) 13 oz, 369 ml Chili Powder (reduce by 1/3 to 1/2) 1.5 Tablespoon Ground Cumin (reduce by 1/3 to 1/2) 1.5 Teaspoon Dried Oregeno (reduce by 1/3 to 1/2) 1.5 Teaspoon Ground Coriander (reduce by 1/3 to 1/2) 1 Teaspoon Ground Black Pepper (reduce by 1/3 to 1/2) 1.5 Teaspoon Black Beans, drained and rinsed (1 can ) 19 oz. 535 ml Red Kidney beans, drained and rinsed (1 can) 19 oz. 535 ml Chopped fresh cilantro (or 1 tablespoon dried) 1/4 cup Lime Juice 2 Tablespoon Honey 1 Tablespoon

Instructions

Spray a large saucepan or soup pot with non-stick spray. Add beef. Cook and stir over high heat until beef is browned all over.
Add beef to slow cooker
Add peppers, onions, and garlic
Add broth, salsa, tomato sauce, chili powder, cumin, oregeno, coriander and black pepper
Start slow cook 10 hours, stirring occasionally
After a few hours into the cooking time, add beans, cilantro, lime juice and honey