The other day, before I left for work, I gave Alex a task: find a way to use the piece of steak and package of stew beef that were about to get freezer burned. I came home to one of the best slow cooker chili meals I've ever had in my life.
2 lbs beef, cubed into bite sized pieces
2 cans of chili style kidney beans
1 large can diced tomatoes
2 cans of sliced mushrooms (or 1 package of fresh mushrooms, diced up)
2 onions, chopped
1 tablespoon chili powder
1/2 teaspoon salt
Put all ingredients into slow-cooker and mix well. Cook on low for 6-8 hours. Serve with shredded cheddar cheese on top.
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