slow cooker chili

• 2 Tbsp. all-purpose flour
• 2 tsp. ancho chili powder
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1-1/2 lbs. beef for stew, cut into small bite-sized pieces
• 2 Tbsp. olive oil
• 1/4 cup red wine
• 1 bag Birds Eye® Pepper Stir-Fry, or Recipe Ready Tri Color Pepper & Onion Blend
• 1 can (14.5 oz.) diced tomatoes
• 2 cloves garlic, chopped
• 1 bay leaf (optional)

Cooking Instructions

1. Blend flour, chili pepper, salt and pepper in a medium bowl. Add beef cubes; toss to coat.
2. Heat oil in 12-inch nonstick skillet and cook beef, stirring occasionally until dark golden brown.  Add wine and cook, stirring frequently, 1 minute. Stir in Pepper Stir-Fry,  diced tomatoes, garlic and bay leaf.
3. Place in slow cooker and cook on HIGH 4 hours or until beef is tender. Serve, with your favorite chili condiments.