Tex-Mex Chili

Name: Tex-Mex Chili
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, minced fresh cilantro and additional salsa verde

16 ingredients

3 steps

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, minced fresh cilantro and additional salsa verde

Directions

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, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with cheese, cilantro and additional salsa verde.
3

Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese and cilantro.