Tex-Mex Chili
Hearty and spicy, this is a man’s chili for sure. You can also simmer it up on the stovetop—the longer you cook it, the better it tastes!
—Eric Hayes, Antioch, CA
Prep: 20 min. • Cook: 6 hours • Makes: 12 servings
- 3 lbs. beef stew meat
- 1 Tbsp. canola oil
- 3 garlic cloves, minced
- 3 cans (16 oz. each) kidney beans, rinsed and drained
- 3 cans (15 oz. each) tomato sauce
- 1 can (14 ½ oz.) diced tomatoes, undrained
- 1 cup water
- 1 can (6 oz.) tomato paste
- ¾ cup salsa verde
- 1 envelope chili seasoning
- 2 tsp. dried minced onion
- 1 tsp. chili powder
- ½ tsp. crushed red pepper flakes
- ½ tsp. ground cumin
- ½ tsp. cayenne pepper
- Optional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or fresno peppers and additional salsa verde
- 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, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with cheese, cilantro, sour cream, peppers and additional salsa verde if 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. Sprinkle each serving with cheese, cilantro and other toppings as desired.
1 ⅓ cups: 334 cal., 9g fat (3g sat. fat), 70mg chol., 1030mg sod., 31g carb. (7g sugars, 8g fiber), 32g pro. Diabetic exchanges: 3 lean meat, 1 starch, 1 vegetable.
