1 to 2 lb. beef stew meat
2 (15 oz. ea.) cans black beans, drained
2 (15 oz. ea.) cans kidney beans, drained
2 (15 oz. ea.) cans whole kernel corn, drained
1 (15 oz.) can pinto beans, drained
2 (15 oz. ea.) cans tomato sauce
1 cup jalapenos (from a jar) plus 1/2 cup of the juice
1 large onion, diced
1 or 2 bell peppers, diced
5 large cloves garlic, diced
1 tbsp. crushed red pepper flakes
salt, red, and black pepper, to taste
shredded cheddar cheese (for topping the chili)

Add everything but the meat and cheese to Crock-Pot and set to low/slow cook setting.

Flour stew meat and sear all sides of meat in a pan on the stove top over medium/high heat with some oil. This is a pain for me and you don't have to do this but its well worth it! It locks in the flavor!!!

When the meat is seared add to chili and let cook for 8 hours, stirring every hour or so.

Top each serving with shredded cheddar cheese.

Submitted by: Anthony Estrada