Slow-Cooked Texas Chili

Instead of ground beef, this recipe uses cubed beef, which is a nice change of pace from what a lot of people are used to. Serve with Cheddar cheese, green salsa, chopped red onion, sliced avocado, sour cream, and cilantro sprigs.

• Ready In: 8 hrs 20 mins
• Serves: 8

Ingredients

• 1  large onion, chopped, about 1-1/2 cups
• 2  garlic cloves, minced
• 3  lbs beef stew meat, cut into 1-inch cubes
• 1⁄4 cup cornmeal
• 1 (14 1/2ounce) can  petite diced tomatoes with jalapenos
• 1 (6 ounce) can tomato paste
• 1 (1 1/4ounce) package  chili seasoning mix
• 2 (15 1/2ounce) cans kidney beans, drained
• 1⁄2 cup  chopped fresh cilantro

Directions

1. Combine onion and garlic in 4-quart slow cooker. In bowl, toss meat with cornmeal; place over onions.
2. Combine tomatoes, tomato paste and chili seasoning; pour over meat. Top with beans. Cover; cook on low 8 hours. Stir in cilantro and serve with suggested toppings.