Crockpot Chili

Now that the snow has returned, I felt like a warm and comforting dinner. Chili isn't high on my list of favorite foods but Paula Deen makes such yummy recipes that I thought I would try this one. The big difference between this chili and the standard fare is that the beef is stewing meat, not ground beef. Unfortunately, that makes it harder to scoop onto Doritos which is really the only way Josh eats chili, but he didn't seem to mind.
I whipped it up in no time, basically just opening a few cans. Paula suggests serving it with corn bread but my mom bought a cheddar loaf from our local bakery so we served that instead. This is a fantastic dinner idea especially when you are short on time.
Enjoy!

Update - This chili was a huge success!!! So delicious and devoured by Josh and my dad who are not the biggest chili lovers. If you eliminate the meat, it would be amazing over nachos.

Easy Crockpot Chili
Paula Deen's Christmas Magazine 2008
2 lbs. beef stew meat, cut into 1/2" cubes
1 package taco seasoning mix
1 - 14oz. can diced fire-roasted tomatoes
1 - 4oz. can chopped green chilies
1 cube beef bouillon
1t. dried minced onion - I used 1/2 a small onion, chopped
1/4t. garlic salt
1 - 16oz. can ranch-style beans - I didn't know what this meant so I used Pinto beans
1 - 15oz. can black beans, rinsed
1 - 11oz. can niblet corn, drained
Garnish - shredded cheese, sour cream

Place all ingredients except the beans and corn into the slow cooker and cook on low for 4hrs, then add the beans and corn and cook for 30min. longer on low.