Crock Pot Chile Colorado

Ingredients

• 1 lb lean stewing beef
• 1 tablespoon Kitchen Bouquet
• 2 tablespoons flour
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 large green pepper
• 7 ounces whole canned green chilies
• 16 ounces diced tomatoes, drained
• 1/2 cup onion, chopped
• 8 ounces tomato sauce
• 1 garlic clove, minced
• 1 tablespoon parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon sugar
• 2 tablespoons butter, softened
• 2 tablespoons flour
• 1/2 teaspoon Kitchen Bouquet

Directions

1. 1

   Toss beef and 1 T. Kitchen Bouquet together in crock pot.

2. 2

   Combine 2 T. flour, 2 t. salt and 1/4 t. pepper. Add to beef, mix.

3. 3

   Cut green pepper and whole chiles in 1" pieces. Add to beef.

4. 4

   Add tomatoes and onion.

5. 5

   Combine tomato sauce, garlic, parsley, cumin and sugar. Pour over beef, mix.

6. 6

   Cook 10-11 hours on low or 4-5 hours on high.

7. 7

   Mix 2 T. softened butter, 2 T. flour and 1/2 t. Kitchen Bouquet into a paste. Drop into stew.

8. 8

   Cook 1 more hour, stirring occassionally.

9. 9

   May be eaten as a stew from a bowl with shredded Monterey Jack or cheddar cheese, or rolled in a large flour tortilla as a burrito with whatever condiments you prefer (sour cream, cheese, lettuce, onion, etc.).

10. 10

    Excellent the next day!