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..."
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, minced fresh cilantro and additional salsa verde
ADVERTISEMENT