Slow Cooker Ancho Beef Chili

10 min prep 255 min cook 265 min total 6 servings


  • 1 bag Birds Eye Stir-Fry Vegetables Pepper Stir-Fry, or Birds Eye Recipe Ready Tri Color Pepper & Onion Blend
  • 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
  • 1/4 cup red wine
  • 2 Tbsp. olive oil
  • 1 can (14.5 oz.) diced tomatoes
  • 2 cloves garlic, chopped
  • 1 bay leaf (optional)


  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.


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