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
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
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.
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.
Chili con Carne,
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