CROCK POT CHILI


1 1/4 lb. package beef stew meat
1/2 tablespoon olive oil
1 medium onion - chopped
2 cloves of garlic - chopped
2 (15.5 oz.) cans kidney beans
1 (15.5 oz.) can black beans
1 (15.5 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes 
1-1/2 tablespoons honey
1-1/2 tablespoons chili powder
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon salt 

Spread olive oil in the bottom of the crock pot.  Spread onions & garlic on top of the olive oil.  With a sharp knife, slice beef stew meat cutting into smaller pieces. Lay beef pieces on top of the onion layer.  Sprinkle beef with salt & pepper. Pour 1 (drained) can of kidney beans on top of beef.

In a medium bowl, blend together tomato sauce, diced tomatoes, honey, chili powder, oregano, cumin, and salt.  Pour tomato mixture over beans. Pour last remaining 2 cans of beans (drained) on top of the tomato sauce.

Cook on low for 8 hours or simmer on medium-low for 5 hours.

Serve with cheddar cheese and sour cream.

Variation for Jiffy Corn Muffins:

1 box Jiffy Corn Muffin Mix
1/3 cup sour cream
1 egg
1/4 cup milk
1/4 cup shredded Cheddar Jack Cheese
1-2 tsp. sugar

Preheat Oven to 350 degrees.

Combine Jiffy mix, sour cream, egg, milk, and cheddar jack cheese. in a medium-sized bowl.  Stir lightly until moist. (don't over stir)  Pour mixture into a 9 inch cake pan, sprinkle with 1-2 tsp. sugar and bake for 20 minutes.

HONEY BUTTER

6 tablespoons butter, room temperature
3 tablespoons honey

Mix butter and honey in a small bowl.  Refrigerate until ready to use.