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Tex-Mex Chili

Name: Tex-Mex Chili
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 12 servings (about 4 quarts).
Cuisine: North America, Mexican
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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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 6 hours

Makes

12 servings (about 4 quarts)

Need to satisfy big, hearty appetites? Look no further than this Tex-Mex recipe with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California

Tex-Mex Chili Recipe photo by Taste of Home

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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

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.

Nutrition Facts

1.333 cups: 334 calories, 9g fat (3g saturated fat), 70mg cholesterol, 1030mg sodium, 31g carbohydrate (7g sugars, 8g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Tex-Mex Chili

Total Time

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Ingredients

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