Tex-Mex Chili

Chili

Prep Time: 20 min Cook Time: prep: 20 min. cook: 6 hours Servings: 12 servings (about 4 quarts) Source:

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

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.