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!
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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
Details
Servings 12
Preparation time 20mins
Cooking time 26mins
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.
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