Tex-Mex Chili Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
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, 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. Freeze option: 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. Garnish with toppings as desired. |
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Number Of
Servings: |
Number Of
Servings:12 servings (about 4 quarts) |
Preparation
Time: |
Preparation
Time:Prep: 20 min. Cook: 6 hours |
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