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Title: Tex-Mex Chilli
Categories: Beef, Vegetables, Beans, Chilies, Herbs
Yield: 12 servings
3 lb Beef stew meat
1 tb Canola oil
3 cl Garlic; minced
48 oz Pinto beans (3 cans); rinsed
- drained
45 oz Tomato sauce (3 cans)
14 1/2 oz Can diced tomatoes;
- undrained
1 c Water
6 oz Tomato paste
3/4 c Bottled Herdez salsa verde
1 1/4 oz Env chilli spice mix
2 ts Dried minced onion
1 ts Chilli spice mix
1/2 ts Crushed red pepper flakes
1/2 ts Ground cumin
1/2 ts Cayenne pepper
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Cheddar cheese; shredded
Fresh cilantro; minced
Sour cream
Sliced jalapeno or Fresno
- peppers
Additional salsa verde
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.
Recipe by Eric Hayes, Antioch, California
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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