Chunky Chili

½ lb lean ground beef
½ lb stew meat
1 medium onion, chopped
2 cans (16 oz each) diced tomatoes, undrained
1 can (15 oz) pinto or kidney beans, rinsed and drained
½ cup prepared salsa
1 tbls chili powder
1 ½ tsp ground cumin
Salt and Pepper to taste
½ cup shredded cheddar cheese
3 tbls sour cream
Sliced black olives (optional)
Macaroni noodles (optional)
Liquid Smoke to taste (optional)


1. Heat large skillet over medium heat. Add ground beef and onion, cook until beef is browned and onion is tender. Drain fat.
2. Place beef mixture, stew meat, tomatoes, beans, salsa, chili powder and cumin in a slow cooker; stir.
3. Cover and cook on Low 5-6 hours or until flavors blended and chili is bubbly.
4. Season with salt and pepper to taste.
5. Serve with cheese, sour cream and olives.
6. Add noodles if desired about 30 minutes before serving, so they don’t get to soggy.