Tex-Mex Chili

• 3 pounds beef stew meat
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 3 cans (16 ounces each) kidney beans, rinsed and drained
• 3 cans (15 ounces each) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 1 can (6 ounces) tomato paste
• 3/4 cup salsa verde
• 1 envelope chili seasoning
• 2 teaspoons dried minced onion
• 1 teaspoon chili powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Shredded cheddar cheese, minced fresh cilantro and additional salsa verde

1. In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker.
2. 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 cheese, cilantro and additional salsa verde.
3. Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese and cilantro.

beef stew meat, canola oil, garlic, kidney beans, tomato sauce, tomatoes, water, tomato paste, salsa verde, chili seasoning, onion, chili powder, red pepper, ground cumin, cayenne pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/tex-mex-chili/ (may not work)