When the weather gets colder, out comes the chili...yum.
Here is a recipe for folks to try via a slow cooker.
1 and 1/2 85% lean ground beef
1 and 1/2 med onions, finely chopped
1 and 1/2 green bell peppers, finely chopped
1 clove garlic, minced
2 cans (16 oz each) Italian-style tomatoes, with juice
2 cans (16 oz each) kidney beans, rinsed and drained
1/2 can (10 oz) diced tomatoes and chilies, with juice
1/2 can (6 oz) tomato paste
1/2 cup water
1 Tbsp chili powder
3/4 tsp salt
1/2 tsp black pepper
2 whole cloves
1 bay leaf
1. Brown meat, onions, and peppers in soup pot over medium heat on top of stove. Drain.
2. Combine all ingredients in large bowl. Place in 4-quart or larger slow cooker.
3. Cover and cook on low 3 to 4 hours. Remove bay leaf before serving.
Makes 12 servings
Per serving: 230 cal, 18 g pro, 17 g carb, 11 g fat, 4 g sat fat, 45 mg chol, 5 g fiber, 480 mg sodium
Nov 3, '07
Thank you, will try this but change to veggie option
Nov 3, '07
For our vegetarian minded folks, I will also post a Vegetable Chili recipe on a different thread.
Last edit by Thunderwolf on Nov 3, '07