tex-mex chili

By Janes_kitchen

Ingredients

• 3 lbs. beef stew meat
• 1 TBL canola oil
• 3 garlic cloves, minced
• 3 cans (16oz each) kidney beans, rinsed & drained
• 3 cans (15oz each) tomatoe sauce
• 1 can (14-1/2oz) diced tomatoes, undrained
• 1 C water
• 1 can (6oz) tomato paste
• 3/4 C salsa verde
• 1 envelope chili seasoning
• 2 tsp dried minced onion
• 1 tsp chili powder
• 1/2 tsp crushed red pepper
• 1/2 tsp grd. cumin
• 1/2 tsp cayenne pepper
• shredded cheddar cheese
• minced fresh cilantro

Details

Servings 12

Preparation

Step 1

in lg. skillet, brown beef in oil in batches
add garlic to pan
cook & stir for 1 min
transfer to 6-qt slow cooker

stir in remaining ingredients
cover & cook on low for 6-8 hrs or until meat is tender

garnish each serving w/ cheese & cilantro