Crockpot Hearty Beef Chili Recipe
"New Flavors from your Crockery Cooker" by Better Homes and Gardens
1 29-ounce can tomatoes, cut up
1 10 ounce can chopped tomatoes and green chili peppers
2 c. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef or pork stew meat, cut into 1" cubes
2 c. chopped onion
1 1/2 c. chopped celery
1 c. chopped green pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced
jalapeno peppers, and/or sliced pitted ripe olives (optional)
In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetables or tomato juice, chili powder, cumin, oregano, and garlic. Stir
in the meat, onion, celery, and sweet pepper.
Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir
in the beans; cook 15 minutes more. Spoon into bowls. If desired, serve with toppers.
Makes 10 servings* Prep time: 20 min.
Nutrition facts perserving: 224 calories, 6 g total fat (2 g saturated fat), 49 mg cholesterol, 807 mg sodium, 24 g carbohydrate, 6 g fiber, 24 g
protein. Daily values: 16% vitamin A, 66% vitamin C, 7% calcium, 28% iron.
Show Reviews (2)
 |
|
 |
|