Ingredients
Prep
- 2 lbs lean stew meat
- 14 oz canned diced tomatoes
- 28 oz can pinto beans
- 1 C frozen chopped onion
- 8 oz salsa or tomato sauce
- 4 oz tomato paste
- 2 T minced garlic
- 2 T chili powder
- 1 t cumin
- 1/4 t cayenne pepper
On Cooking Day
- 2 C water
- 1 box cornbread mix
- 1 C sharp shredded cheddar cheese
Instructions
To Assemble
- Add all ingredients to large zipper bag. Adjusting cayenne to taste. Zip to seal.
To Cook
- Slow Cook: Pour contents of bag along with water into slow cooker and cook on low for 8 hours.
- Instant Pot: Pour contents of bag along with water into IP and cook on HIGH/MORE for 30 minutes. *note: at least 1 cup of liquid is needed for IP.
- Prepare cornbread according to package directions. Top chili with cheese if desired.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
|