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SC: Chipotle Beef Chili

Source of Recipe

.
SC: Chipotle Beef Chili

Adapted from Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015,
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Exchanges
Prep: 15 min. Cook: 6 hours
Yield: 8 servings (about 2-1/2 quarts).

I love spicy food, so I think this chili really hits the spot. If you are sensitive to chili peppers, start out with one or two chipotles and go up from there. —Steven Schend, Grand Rapids, Michigan

Ingredients:
• 2 pounds beef flank steak, cut into 1-inch pieces
• 2 to 4 chipotle peppers in adobo sauce, chopped
• 1/4 cup chopped onion
• 1 tablespoon chili powder
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 3 cans (15 ounces each) tomato puree
• 1 can (14-1/2 ounces) beef broth
• 1/4 cup minced fresh cilantro

Directions:
1. In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro.


Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

1-1/4 cups equals 230 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 524 mg sodium, 12 g carbohydrate, 2 g fiber, 25 g protein. ++++ Diabetic Exchanges: 3 lean meat, 2 vegetable.