Chili con Carne - Another Delicious 365 Crockpot Recipe

8 entrée servings
1 pound lean ground beef
1 cup each: chopped onions, green bell pepper
2 cloves garlic, minced
1–2 tablespoons chili powder
2 teaspoons each: ground cumin, dried oregano leaves
2 cans (141⁄2 ounces each) diced tomatoes, undrained
1 can (15 ounces) red kidney beans, rinsed, drained
1 can (6 ounces) tomato paste
3⁄4 cup beer or water
1 tablespoon each: packed light brown sugar, unsweetened cocoa
Salt and pepper, to taste
1⁄2 cup each: shredded reduced-fat Cheddar cheese (2 ounces), sliced green onions, reduced-fat sour cream

Per Serving:
Calories: 220 % calories from fat: 13 Protein (g): 21.9 Carbohydrate (g): 28.7 Fat (g): 3.6 Saturated fat (g): 1 Cholesterol (mg): 32.5 Sodium (mg): 224

Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 1.0 Meat: 2.0 Fat: 0.0

1. Cook ground beef in lightly greased large skillet over medium heat until meat is browned, about 10 minutes, crumbling with a fork. Combine beef and remaining ingredients, except salt, pepper, cheese, green onions, and sour cream, in crockpot; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper. Sprinkle each bowl of chili with cheese, green onions, and sour cream.

Variations
Chili Mac—Make chili as above. Turn heat to high and add 1 cup cooked elbow macaroni or chili mac pasta and 1⁄2 cup water. Cook 15 minutes.
Southwestern Chili—Make recipe as above, substituting black or pinto beans for the red kidney beans, and adding 1 minced jalapeño chili. Garnish each bowl with chopped cilantro.