SLOW COOKER BEEF CHILI
Serves 4.
• 2 tsp. vegetable oil
• 1 lb. top round steak, trimmed of fat and cut into 1/2-in. cubes
• 1/2 tsp. salt, divided
• Freshly ground black pepper to taste
• 1 onion, finely chopped
• 3 garlic cloves, minced
Recipe: Slow-cooker beef chili
January 18, 2012 at 10:29PM
• 1 tbsp. chili powder
• 1 tsp. paprika
• 1 tsp. ground cumin
• 1 (14.5-oz.) can diced tomatoes, with liquid
• 1 c. water
• 1 (15-oz.) can kidney beans, drained and rinsed
• 1 (15-oz.) can pinto beans, drained and rinsed
• Shredded cheddar cheese, for garnish
• Green onions, for garnish
Directions
Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Pat the beef dry with paper towels and season with 1/4 teaspoon salt and pepper to taste. Add half of the beef to pan and cook, turning, until browned on all sides, about 6 minutes. Remove the meat and place in the slow cooker. Repeat with remaining meat.
Add the onion and garlic to the hot pan and cook until softened, stirring, about 4 minutes. Add chili powder, paprika, cumin, remaining 1/4 teaspoon salt and continue to cook for another minute or just until the spices are fragrant.
Spoon the vegetables into the slow cooker. Add the tomatoes, 1 cup water and beans. Stir to combine. Cover the slow cooker and cook on low for 8 hours. Serve hot and garnish with cheese and onions as desired.
Nutrition information per serving:
Calories392Fat7 gSodium780 mg
Carbohydrates44 gSaturated fat2 gCalcium120 mg
Protein39 gCholesterol61 mgDietary fiber14 g
Diabetic exchanges per serving: 3 bread/starch, 4 lean meat.
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