Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean beef, cut in 1\" cubes |
| 2 cans | (14 1/2 oz) mexican style stewed tomatoes |
| 1½ cup | Onion, coarsely chopped |
| 15 ounces | Pinto beans, canned |
| 3½ cup | Beef broth |
| 6 ounces | Tomato paste |
| 4 teaspoons | Chili powder |
| 1 tablespoon | Italian seasoning |
| ½ teaspoon | Crushed red pepper |
| ¼ teaspoon | Ground cloves |
| ¼ teaspoon | Ground allspice |
| ¼ teaspoon | Ground cinnamon |
| 1 medium | Zucchini, halved lengthwise, cut in 1/2\" pieces |
| 1 medium | Green pepper, cut in 1\" pieces |
Trim fat from meat & cut into cubes. Brown meat & drain off fat. Transfer meat to a 3½ - 5 quart crockpot. Add undrained tomatoes, onion & beans.
Combine beef broth, tomato paste, chili powder, Italian seasoning, red pepper, cloves, allspice & cinnamon. Add to crockpot.
Cover & cook on low heat setting for 10 - 12 hours or on high heat setting for 5- 6 hours. Then add zucchini & green pepper (if using low heat, turn to high heat ). Cover & cook 30 minutes longer on high heat setting.
NOTES : If desired, add one finely chopped jalapeno pepper when you add the beans.
Recipe by: BH&G Crockery Cookery Posted to Kitmailbox Digest by JusNeedlin@... on Mar 24, 1997