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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock Pot Chili Stew Recipe

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This recipe for Crock Pot Chili Stew is from It Can Be Good For You and Still Taste Awesome!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb Ground Beef
1 lb Cubed Beef Stew Meat
1 28 ounce Can Tomato Puree or Tomato Sauce (one with tomatoes as only ingredient)
2 Cups Organic GF Beef Broth or homemade.
½ cup pureed pumpkin, or can use ½ cup canned pumpkin puree for thickening.
2 Cups Sliced Mushrooms
1 Medium Zucchini Squash, chopped
1 Medium Onion, Minced
6 Cloves Garlic, Minced
3 Tbsp Chili Powder
1 Tbsp Cumin
1 Tsp Garlic Powder
2 Tbsp coconut oil or olive oil

Directions:
Directions:
1. Brown ground beef in a large pan, then add to crock pot, set on high.
2. Add: Tomato Puree, Beef Broth, Pumpkin puree, 2 Tbsp Chili powder, 1 Tsp Garlic Powder, and 1 Tbsp Cumin to crock pot and stir.
3. Add 1 Tbsp Olive oil to the same pan you browned the beef in, and saute on medium high the: Onion, Minced Garlic, Mushrooms, and Zucchini Squash. Saute until veggies have softened. Add all of the sautéed veggies to the crock pot.
4. In the same saute pan, add 1 Tbsp olive oil or coconut oil and 1 Tbsp Chili powder, and mix together.
5. Add Beef stew meat to the pan, and coat meat with the chili- oil mixture in pan. Brown the Beef Stew Meat on all sides. Add Stew Meat to the crock pot.
6. Cover and cook on high for 2 hours, then put on low for 2 to 5 hours (or cook on low for 5-8 hours)

 

 

 

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