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Tex-Mex Chili

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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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