MMMMM----- Recipe via Meal-Master (tm) v8.06

     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

MMMMM------------------------TOPPINGS-OPT-----------------------------
          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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