Hearty Beef Chili
For a fall open house, make this beef chili in the slow cooker. As guests arrive, set out chips and cheese and let them help themselves to a bowl.
Ingredients
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1 28-ounce can diced tomatoes, undrained
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1 10-ounce can chopped tomatoes and green chile peppers, undrained
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2 cups vegetable juice or tomato juice
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1 to 2 tablespoons chili powder
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1 teaspoon ground cumin
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1 teaspoon dried oregano, crushed
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3 cloves garlic, minced
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1-1/2 pounds beef or pork stew meat, cut into 1-inch cubes
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2 cups chopped onion
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1-1/2 cups chopped celery
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1 cup chopped green sweet pepper
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2 15-ounce cans black beans, kidney beans, and/or garbanzo beans (chickpeas), rinsed and drained
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Toppers such as shredded cheddar cheese, dairy sour cream, snipped fresh cilantro, and/or pitted ripe olives (optional)
Directions
1
In a 6-quart slow cooker, combine both cans of undrained tomatoes, the vegetable juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.
2
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3
If using low-heat setting, turn to high-heat setting. Stir in the beans. Cover and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers. Makes 10 servings.
Nutrition Facts
Calories 224, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 49 mg, Sodium 807 mg, Carbohydrate 24 g, Fiber 6 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Starch 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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