Ingredients
3 pounds beef stew meat1 tablespoon canola oil3 garlic cloves, minced3 cans (16 ounces each) kidney beans, rinsed and drained3 cans (15 ounces each) tomato sauce1 can (14-1/2 ounces) diced tomatoes, undrained1 cup water1 can (6 ounces) tomato paste3/4 cup salsa verde1 envelope chili seasoning2 teaspoons dried minced onion1 teaspoon chili powder1/2 teaspoon crushed red pepper flakes1/2 teaspoon ground cumin1/2 teaspoon cayenne pepperOptional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or fresno peppers and additional salsa verde
Preparation
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.
