1. Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate. 2. Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate. 3. Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside. 4. Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours. 5. Add vinegar and season with salt and pepper. 6. Garnish each serving of stew with jalapeno slices, orange wedges and zest. ---------------------------------------------------------------------------
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Ingredients
