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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | beef stew meat, cut into 1 inch cubes | 1 | can (15 oz) | black beans, canned, Bush's | 1 | can (28 fl oz) | tomatoes canned, diced | 1 | pepper | green pepper chopped | 3/4 | large | Onion, chopped | 1/4 | bunch | Kale | 4 | clove | garlic minced | 2 | cups | pumpkin (1 15oz. can) | 1 | tablespoon | unsweetened cocoa powder | 1/4 | tablespoon | Spices, ground cumin | 1/3 | tablespoon | cinnamon, ground | 1/2 | tablespoon | salt |
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Steps
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Sequence
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Step
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| | 1 | Sprinkle half the salt on the meat and brown in a skillet just to get some caramelization on the outside, about 5 minutes. Remove to crock pot. | | 2 | Briefly roast the green pepper in the same skillet to get a bit of char on the skin and soften slightly. Remove to crock pot | | 3 | Cook the onion (same skillet again) to caramelize and slightly soften. Remove to crock pot. | | 4 | Add remaining ingredients to crockpot, stir thoroughly. | | 5 | Cook in crockpot on low heat setting for 6-8 hours. Serve hot with shredded cheese, sour cream, raw onion, and/or with tortilla chips or over rice or pasta, however you like to serve chili. |
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