1 pound lean ground beef
1 pound beef chuck stew meat, cut into bite-size pieces
3 cans (15 ounces each) pinto beans, rinsed and drained
1 jar (16-ounce) hot chunky salsa
1 bag (14-ounce) frozen Southwest vegetable mix
1 can (4-ounce) diced roasted green chile peppers
1 packet (1.25-ounce) Tex-Mex chili seasoning
Sour cream (optional)
1. In a large skillet, over medium heat, cook and stir ground beef until browned, breaking up clumps. Drain off fat.
2. In a 5-quart slow cooker, stir together browned beef, stew meat, beans, salsa, vegetable mix, chile peppers, and chili seasoning until combined.
3. Cover and cook on High heat setting for 4 to 6 hours. Season to taste with salt and pepper.