This is my favorite chili recipe. I could make myself sick on this dish with a little sour cream or shredded cheese on top. I have to make some cornbread muffins to go along with the chili, too.1 1/2 – 2 pounds stew meat, cut in bite size pieces 2 tablespoons bacon drippings or cooking oil 1 large onion, chopped 1 (10 ounce) can tomatoes with green chilis 2 (1 pound) cans beans (can use chili beans, kidney beans, pinto beans, red beans or even dried beans that are cooked) 1 (14.5 ounce) can diced tomatoes 1/2 cup water 1 package Lipton onion soup mix 1 teaspoon cumin (can use more) 1 teaspoon minced garlic 2 to 3 teaspoons chili powder, more or less 1/2 teaspoon black pepper 1 teaspoon salt Pinch cayenne or a few drops hot sauce, Optional Shredded cheese or sour cream for topping, Optional Cut stew meat in bite-sized pieces and brown in bacon drippings or oil on top of the stove. Mix the rest of the ingredients together in a large mixing bowl. Add stew meat to crock pot and pour remaining ingredients over the meat. Cook on low for 7 hours or high about 4 hours. Makes a three quart crock pot full. Enjoy! If you like this recipe, you might also like my recipes for Yummy Pumpkin Chili and Chili with Macaroni Click to follow The Southern Lady Cooks on Facebook. Click to follow The Southern Twins on Facebook. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.