Colorado Chili

• 2 pounds beef stew meat, cut into bite-sized pieces
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 2 tablespoons olive oil
• 1 small red onion, finely diced
• 3 (4-ounce) cans diced green chiles
• 1/4 cup crumbled bacon
• 1 cup tomato puree
• 1 tablespoon salt-free Mexican seasoning
• 1/2 teaspoon chili powder
• 1/2 cup low-sodium beef stock
• 1 scallion, sliced

1. Add olive oil to a large skillet over high heat.
2. Season stew meat with salt and pepper and sear on all sides.
3. Place in a 4-quart slow cooker.
4. Add onion, green chiles, and bacon.
5. Add seared stew meat.
6. In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock.
7. Pour into slow cooker.
8. Cover and cook on HIGH setting for 4 to 6 hours.
9. Serve in bowls garnished with scallion

beef stew meat, salt, freshly ground black pepper, olive oil, red onion, green chiles, bacon, tomato puree, salt, chili powder, beef stock, scallion

Taken from www.foodnetwork.com/recipes/sandra-lee/colorado-chili-recipe.html (may not work)