1 pound beef for stew meat (eye of round cut into 1/2 inch chunks)
1 - 15 ounce can Mexican-style hot chili beans
1 - 14 1/2 ounce can no-salt- added diced tomatoes
1 - 16 ounce jar of your favorite thick and chunky salsa (hotter the salsa, hotter the chili)
1 tablespoon sugar
Stir all ingredients together in a crockpot until well mixed.
Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
If desired, sprinkle with non-fat shredded cheddar cheese. Let sit for 1 minute to allow cheese to melt.
Yield: 7 (1 cup) servings