If your normal life is anything like mine, it includes a good bit of juggling and running around. Make your day simpler with chili-beef sandwiches for supper.
The recipe calls for lean stew beef, but you can substitute bottom round roast. Cut it into cubes.
The sandwich filling freezes well or leftovers can be turned into a pot of beefy chili with the addition of a can of diced tomatoes and a couple cans of chili beans.
Serve the sandwiches with a side of carrot and celery sticks and ranch dressing for a child-pleasing family meal.
3 pounds lean beef stew meat
1 cup water
1 1-ounce package chili seasonings or 21/4 tablespoons chili powder
1 1-ounce package brown gravy mix
8 sandwich rolls
Sliced provolone cheese (optional)
Combine all ingredients except the rolls and cheese in a 5- to 6-quart slow cooker. Stir. Cover and cook on low for 6-7 hours or on high for 4-5 hours. Remove lid and shred the meat. Serve on the sandwich rolls with the sliced cheese, if desired.
Makes 8 sandwiches.
COMING NEXT WEEK: Karin offers a two-for-one recipe, Southwestern black bean soup. You can freeze a portion of the soup to turn it into a zesty sauce. Watch Karin make the dish at noon Tuesday on television station WJBF (Channel 6).