While you’re spending an afternoon enjoying all that the Colorado outdoors has to offer, why not have a hot pot of chili waiting for you when you get home. You can pour yourself a bowl and sit around the campfire and break out into a really bad rendition of John Denver’s “Rocky Mountain High” while those around you try not to throw up.
2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon salt, plus more for seasoning
1/2 teaspoon black pepper, plus more for seasoning
2 tablespoons olive oil
1 small red onion, finely diced
3 (4-ounce) cans diced green chiles
1/4 cup crumbled bacon
1 cup tomato puree
1 tablespoon salt-free Mexican seasoning
1/2 teaspoon chili powder
1/2 cup low sodium beef stock
1 scallion (green onion), sliced
Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides. Place in a 4-quart slow cooker. Add onion, green chiles and bacon. Add seared stew meat.
In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker.
Cover and cook on high for 4-6 hours. Serve in bowls garnished with the scallion and sour cream, if desired, along with corn bread.