CHILI: Slow Cooker Chili
Source of Recipe
Back of the Box Recipes at www.backofthebox.com
List of Ingredients
1 pound beef boneless round steak, cut 1/2" pieces
1 large onion, chopped
2 medium celery stalks, cut 1/2" pieces
2 cans diced tomatoes - (14 1/2 oz ea), see * Note,
undrained
1 can tomato sauce - (15 oz)
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1 medium bell pepper, cut 1" pieces
1 can kidney beans - (15 to 16 oz), rinsed, drained
Shredded Cheddar cheese, if desiredRecipe
* Note: You also can use 1 can (28 ounces) whole tomatoes instead of the
diced tomatoes. Use a spoon to break up the whole tomatoes in the slow
cooker.
Mix all ingredients except bell pepper, beans and cheese in 3 1/2- to 4-quart
slow cooker. Cover and cook on LOW heat setting 6 to 7 hours or until beef
and vegetables are tender.
Stir in bell pepper and beans. Uncover and cook on high heat setting about
15 minutes or until slightly thickened. Serve with cheese.
This recipe yields 8 servings.
Nutritional Information Per Serving: 170 calories (25 calories from fat); 3
g fat (1 g saturated); 30 mg cholesterol; 640 mg sodium; 24 g
carbohydrate; 6 g dietary fiber; 18 g protein.
Comments: Add some zip to your serving bowls by brushing the edges of the
bowls with shortening or margarine. Then sprinkle with chili powder.
If you like chili with a little kick, stir in 1/4 teaspoon ground red pepper
(cayenne) with the cinnamon.
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