My Mexican Beef Stew

• 1 12-2 lbs stew meat (cut into bite size pieces)
• 1 cup diced onion (1 medium)
• 1 cup chopped green pepper (1 medium)
• 2 cups diced carrots (i used 3)
• 1 cup chopped celery (i used 2 stalks)
• 1 (28 ounce) candiced tomatoes and green chilies
• 1 (14 ounce) can beef broth or 1 (14 ounce) can stock
• 2 (15 1/4 ounce) cans black beans, drained and rinsed
• 1 (15025 ounce) can corn, drained
• 3 tablespoons smoked hot peppers (i have them in the freezer from summer, you can get them in most stores)
• 14 cup taco seasoning mix
• 1 tablespoon cumin
• 3 tablespoons chili powder
• 2 tablespoons garlic powder

1. Dice everything to your liking.
2. Dump in the crock pot.
3. Stir.
4. Cover.
5. Cook on low 7-10 hours.
6. Serve with corn bread, or taco scoop style chips.
7. Top with cheese and sour cream.

stew meat, onion, green pepper, carrots, celery, tomatoes, beef broth, black beans, corn, peppers, taco, cumin, chili powder, garlic

Taken from www.food.com/recipe/my-mexican-beef-stew-301083 (may not work)