Tex-Mex Chili

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It’s about time for a big bowl of Tex-Mex Chili –

thick and hearty, this recipe will feed a crowd and, best of all, it’s made in the crock pot!

The beginning of this week was a bit of a scorcher, last night and today it has finally started to cool down a bit and now it really feels like my favorite time of year 🙂 You know…Harvest Time, pumpkin everything, apples galore, bowls of hot soup, sweaters and boots…I’m super ready for all of those things! Football is another popular activity this time of year. Might I recommend a big bowl of chili while watching the next big game?

Made in the crock pot, topped with shredded cheese and diced avocado – this chili fits the bill for feeding a large crowd or a smaller one for a few days or so (leftover chili is one of the best things ever). This particular version has beef stew meat in it, so that means tender chunks of beef throughout. Next time I may cut them smaller before cooking or use ground beef instead – that’s the beauty of a pot of chili, you can make it to fit your preferences. Also, as written it was pretty spicy the day it was made, but the next day was less spicy. If you’re not a fan of spicy, omit the cayenne and red pepper flakes. At our house, we’re big fans of Fritos with our chili, but it would be great with cornbread or crackers too.

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Tex-Mex Chili

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An easy, meaty slow cooker chili recipe that's hearty, delicious and perfect for game day.

Ingredients

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 CRUSHED RED PEPPER FLAKES
½ teaspoon GROUND CUMIN
½ teaspoon CAYENNE PEPPER
Your favorite chili toppings - shredded cheese, avocados, chopped fresh cilantro, Fritos

Instructions

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)
Add remaining ingredients (except toppings) and stir to combine. Cook on low for 8 hours.

Notes

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 Source: Taste of Home 2011 Annual Recipes