GREEN CHILI STEW

Contributed by Annette Ashton

• 2 pounds beef stew meat cut into 1-inch cubes
• 2 medium onions chopped
• 2 tablespoons canola oil
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 cans (4 ounces each) chopped green chilies
• 1 cup water
• 3 beef bouillon cubes
• 1 garlic clove minced
• 1 teaspoon sugar
• 1/2 teaspoon salt optional
• 1/4 teaspoon pepper
• Shredded cheddar or Monterey Jack cheese

In a large skillet, brown beef and onions in oil; drain. 

Transfer to slow cooker. 

Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. 

Cover and cook on low for 7-8 hours or until beef is tender. (I thicken it with cornstarch 15 minutes before serving.)