Tex-Mex Chili
Need to satisfy big, hearty appetites? Look no further than a chili brimming 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
