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Tex-Mex Chili

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

12 ServingsPrep: 20 min. Cook: 6 hours

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

Directions

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

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Tex-Mex Chili (continued)

Nutrition Facts: 1-1/3 cups (calculated without cheese) equals 334 calories, 9 g fat (3 g saturated fat), 70 mg cholesterol, 1,030 mg sodium, 31 g carbohydrate, 8 g fiber, 32 g protein.