I did this recipe in late August, got it all set to put on here and then totally forgot about it!! I was going through my pictures and I found them so I thought I would get it on now.I had some chipotles in adobo that needed to be used and I got some yummy Open Nature Turkey Kielbasa and my oldest son has been BEGGING for chili lately (It has been too warm for it in my opinion, but he never tires of it!) I decided since the weather is supposed to be changing that I would appease his appetite.
1 TB olive oil
1 lb tenderized stew meat*
12 oz Kielbasa(beef, pork, turkey, chicken.....whatever kind you like)
1 large sweet onion, chopped
2 bell peppers, I used green and yellow, you can use any color or combo you like
5 cloves garlic, minced
2 cups prepared black beans, (approx 15 oz can, drained and rinsed)
2 cups prepared kidney beans, (approx 15 oz can, drained and rinsed)
1/4/-1/2 cup chipotle in adobo( chop the peppers small, use to your heat preference)
4 cups beef broth
3/4 cup tomato paste (6 oz can)
2 cups diced tomatoes(approx 14.5 oz can)
2 TB -1/4 cup chili powder (to taste)
1 TB dried oregano
1/2 TB cumin
salt and pepper to taste
*While you can get it in store to skip a step, you don't have to buy this "pre-made", just get a good sized steak, beat the crud out of it with a tenderizer mallet and slice into bite sized pieces
In a large deep pan heat the olive oil over medium high heat. Add the stew meat and sear well on all sides.
Add in the kielbasa, onion, peppers and garlic. Cook just until the veggies are tender crisp.
Transfer into a slow cooker and add remaining ingredients. Stir well
Cover and cook 4-6 hours on high or 6-8 hours on low.
