Tex-Mex Chili

By DonnaB

Hearty and spicy, this is a man's chili for sure. You can also simmer on the stove-the longer, the better!

Ingredients

• 3 lbs Beef Stew Meat
• 1 Tbsp Canola Oil
• 3 Garlic Cloves, Minced
• 3 Cans (16 oz each)Kidney Beans, Rinsed and Drained
• 3 Cans (15 oz each) Tomato Sauce
• 1 Can (14-1/2 oz) Diced Tomatoes Undrained
• 1 Cup Water
• 1 can (6 oz) Tomato Paste
• 3/4 Cup Salsa Verde
• 1 Envelope Chili Seasoning
• 2 Tsp Dried Minced Onion
• 1 Tsp Chili Powder
• 1/2 Tsp Crushed Red Pepper Flakes
• 1/2 Tsp Ground Cummin
• 1/2 Tsp Cayenne Pepper
• Shredded Cheddar Cheese and Minced Fresh Cilantro

Preparation

Step 1

In a large skillet, brown beef in oil in batches. Add garlic to the pan; cook and stir for 1 minute. Transfer to a 6-qt slow cooker.

Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with cheese and cilantro.