Tex-Mex Chili
TEX-MEX CHILI
3 pounds beef stew meat
1 Tblsp canola oil
3 garlic cloves, minced
3 cans (15 oz each) kidney beans, rinsed & drained
3 cans (15 oz each) tomato sauce
1 can (14 1/2 oz) diced tomatoes, undrained
1 cup water
1 can (6 oz) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 tsp dried mined onion
1 tsp chili powder
1/2 tsp crushed red pepper flakes
1/2 tsp ground cumin
1/2 tsp cayenne pepper
Shredded cheddar cheese
Minced fresh cilantro
In a large skillet, brown beef in oil in batches. Add garlic to the pan; cook & stir for 1 minute. Transfer to a 6 quart slow cooker.
Stir in the remaining ingredients. Cover & cook on low for 6 to 8 hours or until meat is tender. Garnish each serving with cheese & cilantro.
Makes 12 servings.
3 pounds beef stew meat
1 Tblsp canola oil
3 garlic cloves, minced
3 cans (15 oz each) kidney beans, rinsed & drained
3 cans (15 oz each) tomato sauce
1 can (14 1/2 oz) diced tomatoes, undrained
1 cup water
1 can (6 oz) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 tsp dried mined onion
1 tsp chili powder
1/2 tsp crushed red pepper flakes
1/2 tsp ground cumin
1/2 tsp cayenne pepper
Shredded cheddar cheese
Minced fresh cilantro
In a large skillet, brown beef in oil in batches. Add garlic to the pan; cook & stir for 1 minute. Transfer to a 6 quart slow cooker.
Stir in the remaining ingredients. Cover & cook on low for 6 to 8 hours or until meat is tender. Garnish each serving with cheese & cilantro.
Makes 12 servings.
0 Response to "Tex-Mex Chili"
Post a Comment