Tex-Mex Chili
An easy, meaty slow cooker chili recipe that's hearty, delicious and perfect for game day.
  • 3 lbs. of BEEF STEW MEAT
  • 1 tablespoon VEGETABLE or CANOLA OIL
  • 4 GARLIC CLOVES, minced
  • 3 16 oz. cans KIDNEY BEANS, drained and rinsed
  • 3 15 oz. cans TOMATO SAUCE
  • 1 14.5 oz. can DICED TOMATOES
  • 1 cup WATER
  • 1 6 oz. can TOMATO PASTE
  • ¾ cup SALSA VERDE
  • 1 envelope CHILI SEASONING
  • 2 teaspoons ONION POWDER
  • 1 teaspoon CHILI POWDER
  • ½ teaspoon GROUND CUMIN
  • ½ teaspoon CAYENNE PEPPER
  • Your favorite chili toppings - shredded cheese, avocados, chopped fresh cilantro, Fritos
  1. In a large skillet, heat the oil over medium heat and brown the beef in batches. Stir in the garlic to the last batch, cook for about a minute before transferring to a slow cooker (6 qt or larger)
  2. Add remaining ingredients (except toppings) and stir to combine. Cook on low for 8 hours.
You can omit the crushed red pepper, cayenne pepper and use mild chili seasoning if you don't like it spicy.

You can make this the day before you need it, it's even better the second day.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2013/09/tex-mex-chili/