Tex-Mex Chili

By CandyH

You can also cook this long and slow on the stove top.

Ingredients

• 3 pounds beef stew meat
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 3 cans (16 ounces each) kidney beans, rinsed and drained
• 3 cans (15 ounces each) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 1 can (6 ounces) tomato paste
• 3/4 cup salsa verde
• 1 envelope chili seasoning
• 2 teaspoons dried minced onion
• 1 teaspoon chili powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Shredded cheddar cheese and minced fresh cilantro

Preparation

Step 1

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

2. Stir in the beans, tomato sauce, tomatoes, water, tomato paste and salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with cheese and cilantro.

Yield: 12 servings (1-1/3 cups each).