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 (3 cans) pinto beans; rinsed
- drained
45 oz (3 cans) tomato sauce
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-----------------------------
Shredded Cheddar cheese
Minced fresh cilantro
Sour cream
Sliced jalapeno or Fresno
- peppers
Add'l 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.

Eric Hayes, Antioch, California

Makes: 12 servings (about 4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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