2 lbs beef stew meat cut into chunks
Salt and pepper
1 red onion small, finely diced
3 cans diced green chiles 4 ounces each
1/4 cup bacon cooked and crumbled
1 cup tomato puree
1 tablespoon Mexican seasoning
1/2 teaspoon chili powder
1/2 cup lower-sodium beef broth
Sour cream and sliced scallions for serving
Season meat with salt and pepper and place in a 4-quart slow cooker. Add onion, chiles, and bacon.
In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, and beef broth. Pour into slow cooker, stir, and cover.
Cook on HIGH for 4 to 6 hours. Serve with sour cream and scallions.