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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
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Hearty and spicy, this is a man's chili for sure. You can also simmer on the stove 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 and minced fresh cilantro |
Directions:
1. In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker.
2. Stir in the beans, tomato sauce, tomatoes, water, tomato paste and salsa verde and seasonings. 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).
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