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Tex-Mex Chili

TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD: 12 servings (about 4 quarts).
Need to satisfy big, hearty appetites? Look no further than this Tex-Mex recipe with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California

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
  • Optional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or Fresno peppers 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 toppings as desired.

Nutrition Facts

1.333 cups: 334 calories, 9g fat (3g saturated fat), 70mg cholesterol, 1030mg sodium, 31g carbohydrate (7g sugars, 8g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

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