Ingredients
1 pound beef stew meat, cut into 1-inch cubes2 cans (16 ounces each) kidney beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1-1/2 cups frozen corn1 cup hot water1 cup chopped onion2 celery ribs, chopped1 can (4 ounces) chopped green chiles1 can (2-1/4 ounces) sliced ripe olives, drained2 tablespoons uncooked long grain rice1 to 2 tablespoons chili powder2 teaspoons beef bouillon granules1/4 teaspoon salt1 can (8 ounces) tomato sauceOptional: Shredded cheddar cheese and sour cream
Preparation
In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with the cheese and sour cream if desired.
