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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