Cowboy stew

2lb chuck roast, one-inch cubes
1 yellow onions, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
2 big can whole kernel corn
1 big can diced tomatoes
2 big can ranch style beans
	(substitute pinto beans+extra chili powder, if you don't have ranch style beans,
	 or use baked beans for an altogether different experience)
3 small red potatoes, cubed
3 jalapeños, sliced, de-seeded (unless you're super-brave)
3 stalks celery, sliced
salt

Arrange chuck roast in the bottom of your slow cooker. (If you don't have a slow cooker, go buy a slow cooker first.) Add onions, pepper, and celery next. Top with potatoes and jalapeños. Open all five cans of stuff, but do not drain, because that tomato, corn, and ranch-style juice-brine goodness is going to be the liquid-y part of your stew. Pour them in on top. Set your slow-cooker to low, and come back in ten or twelve hours.

Resist the temptation to add liquid. It'll be fine. Trust me.

Serve with Frank's Red Hot, or your less-ideal spicy condiment of choice.