2 lbs beef cubes for stew
2 teasp. chile powder
1 teasp. garlic powder
1 teasp. ground cumin
l large green pepper chopped
two 15 oz. cans black beans
two 14 1/2 oz. cans chili style chopped
1 teasp. sugar
1 can 6 oz. tomato paste
sour cream, opt. garnish
shredded cheddar cheese, opt. garnish.
Cut beef into 1 inch cubes or smaller. Place the beef cubes into a slow cooker and turn it on low. Sprinkle the chili powder,
garlic powder and cumin over the meat. Peel and chop the onion, adding it to the crock as you chop. Seed and chop the green
pepper, adding it to the crock as you chop. Drain and rinse the cans of beans and add them to the cooker. Add the tomatoes
and the sugar. Cover and cook on low for 8 to 10 hours. Uncover and stir in the tomato paste. Season with salt and pepper
to taste and stir well. Serve at once garnishing as desired with sour cream and cheese.
Note: Experiment by
adding some string beans and/or carrots cut very tiny (about 25 beans and 2 carrots work well).