Time to warm up the gang… It’s Fall after all.

 

 

For Brown Chili Lovers!

 

 

Ingredients:

 

2  tablespoons olive or vegetable oil

4  large onions, cut into eighths

4  to 4 1/2 pounds fresh beef stew meat or roast  trimmed of fat and cut into 1-inch pieces

1 1/2  tablespoons finely chopped garlic

2 1/2  teaspoons salt

1/2  teaspoon pepper

2  to 4 dried ancho chiles, coarsely chopped

2  tablespoons ground cumin

3  cups Progresso® beef flavored broth (from 32-ounce carton)

2  large yellow, red or green bell peppers, cut into 2 1/2-inch strips

Shredded Cheddar cheese, if desired.

 

 

Directions:

 

 

1 Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.

 

2 Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.

 

3 Cover and cook on Low heat setting 8 to 9 hours.

 

4 Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.