Mexican Style Chili - 2 Points
Source of Recipe
WW Crockpot Recipes
Recipe Introduction
10 Servings
List of Ingredients
1 cup pinto beans -- or kidney beans, *See note
3 cups water
1/2 teaspoon salt
1/4 teaspoon oil
1/2 clove garlic
3/4 cup onions -- finely chopped
1/2 cup green pepper -- finely chopped
1/2 cup celery -- finely chopped
1 pound ground beef 4% Fat
1/2 teaspoon paprika
1/2 tablespoon chili powder
1/2 tablespoon salt
2 1/2 cups tomatoes -- canned, No. 2 can
Recipe
Wash and pick over beans.
Place in bean pot with water and salt. Plug in bean pot and cook
overnight (9 to 10 hours).
Cooked beans are then ready to be used in chili.
Brown garlic, onions, pepper, celery in hot fat in skillet.
Then add beef and fry until crumbly.
Add seasonings, tomatoes, and cooked kidney beans including the bean
liquid.
Mix well and place in bean pot.
Cover and plug in bean pot 1 to 2 hours before serving.
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Per Serving (excluding unknown items): 146 Calories; 2g Fat (20.5%
calories from fat); 5g Protein; 16g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 444mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fat.
NOTES : for a 2 quart crockpot -- soak beans over night in crockpot
*Note Boil soaked red kidney beans vigorously for 10 minutes at the
start of cooking to destroy the toxins on their skins. - patH
Yield, about 2 qts.
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