Tex-Mex Chili Recipe

Tex-Mex Chili Recipe
* 12 Servings
* Prep: 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) Hunt's® Tomato Sauce
* 1 can (14-1/2 ounces) Hunt's® Original 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 to the pan; cook and stir for 1 minute. Transfer to a 6-qt. slow cooker.

* Stir in the remaining ingredients. 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).

Tex-Mex Chili published in Taste of Home December/January 2010, p26 Beth Layman :)