Michelle Pfeiffer – California Confetti Chili
Prepare in a crock pot
- 1 16 oz can of kidney beans drained and rinsed.
- 2 15 oz cans stewed tomatoes (chopped)
- 2 lbs beef stew meat (cut pieces into 3 smaller pieces)
- 1 large container of medium salsa (whatever you like)
- 1 cup of frozen corn
- 4 tbs chili powder
- i tsp black pepper
- 1 tsp cumin
- 1/2 tsp cayenne pepper
Brown and drain beef in batches in a sauté or frying pan.
Put all of the ingredients, including the beef, into the crock pot.
Give it a little stir to mix and cook on low for 8 to 10 hours.