Kid-Friendly Colorful Chili

Over time I have tweeked this recipe again and again and now I'm done - I think. This is a quick chili and mild in spice as I use all mild ingredients. It can easily be made hotter for those who prefer some fire. I do this in a crockpot; it can easily be converted to the stove.

• Ready In: 4 hrs 30 mins
• Serves: 8-10

Ingredients

• 1  tablespoon  oil
• 1  lb  lean stew meat, trimmed
• 2 -3  garlic cloves, chopped
• 1  teaspoon ground cumin
• 1⁄2 red bell pepper, diced
• 1⁄2 green bell pepper, diced
• 1  large onion, diced
• 2  tablespoons apple cider vinegar
• 1 (1 1/4ounce) package  chili seasoning mix (such as McCormick's)
• 1 (15 ounce) can whole kernel corn
• 1 (15 ounce) can black beans
• 1 (15 ounce) can garbanzo beans (chick peas)
• 1 (15 ounce) can dark red kidney beans
• 1 (15 ounce) can chili beans
• 2 (8 ounce) cans tomato sauce
• 1 (15 ounce) can diced tomatoes
• 3  tablespoons dark molasses
•  salt & pepper

Directions

1. Brown meat in oil on med. to med-high until seared on all sides. Add chopped garlic and sauté about two minutes. Place in crockpot. Stir in Cumin.
2. Add diced peppers and onion to the same pan. Sauté on med-high just until wilted. Add cider vinegar and sauté until evaporated. Add to meat.
3. Stir in chili seasoning until well mixed.
4. Add corn, beans, tomato sauce, and diced tomatoes, stirring after each addition. Add molasses and salt and pepper.
5. Place on high and slow cook until meat is tender - a few hours.
6. Serve with cooked rice, sour cream, grated cheese or any other accompaniment desired.