Crock-pot Chili

[Karenf]

I looked back in the archives and saw that no one has commented on the Crock Pot Chili recipe that appeared in the monthly 'newsletter. Anyway, I tired the recipe and it is great. I added extra green pepper and onion and it could use a little more chili powder too but it was so easy! and the flavor was good.

[judyf]

I have been looking for a good chile recipe. Could you please post this. Thanks.

[Norma]

I was so sure I had this recipe but it's no where to be found, and I was planning on having it tonight. If anyone has it handy, would you mind posting it? Thanks so much.

[CrystalB]

Here you go!

RECIPE OF THE WEEK
Fall is officially here - so dust off your slow cooker and make this
simple, one-dish meal that's sure to please a crowd.

Crock-Pot Chili

INGREDIENTS FOR 6 SERVINGS:
1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15-ounce) can kidney beans, undrained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno
peppers and spices, undrained
6 tablespoons (1-1/2 ounces) shredded reduced-fat extra-sharp
cheddar cheese

INSTRUCTIONS:

Cook the ground round in a large nonstick skillet over medium-high
heat until brown, stirring to crumble. Add chopped onion and the next
7 ingredients (onion through garlic), and cook for 7 minutes or until
onion is tender. Place meat mixture in an electric slow cooker, and
stir in beans and tomatoes. Cover with lid, and cook on low-heat
setting for 4 hours. Spoon into bowls; sprinkle with cheese. Yield: 6
servings (serving size: 1-1/4 cups chili and 1 tablespoon cheese).

Note: The chili can be made on the stovetop if you don't have a slow
cooker. After adding the beans and the tomatoes, bring to a boil.
Reduce heat; simmer, partially covered, 1-1/2 hours.

NUTRITIONAL INFORMATION:
CALORIES 243 (21% from fat); FAT 5.6g (sat 2.3g, mono 1.8g, poly
0.5g); PROTEIN 25.5g; CARB 22.9g; FIBER 3.1g; CHOL 49mg; IRON 4.1mg;
SODIUM 637mg; CALC 154mg

[mightyh]

This really is pretty good... I omitted the green pepper, substituted beer for wine, and added some ground chipotle pepper... Just finished off the leftovers for lunch today. Very yummy!

If you like a more tomato-y chili then you might want to add some tomato juice or an extra can of tomatoes cause this is a more beefy chili.

[This message has been edited by mightyh (edited 10-31-2000).]

[Norma]

Thank you so much for the quick answer, Crystal and mightyh for your suggestions. You guys are the greatest.

[ashleenicole]

With the weather turning cooler, I decided to warm up the crock pot and make this chili tonight. It was SO very easy and tasty!

Enjoy!

[Zinnia]

I made this recipe 3 nights ago for dinner and I have been making it for at least a year-we love this recipe! I can't remember what issue I cut it out of my CL magazine. It was a 'reader recipe' and back when I used to cut them up; it's in one of my homemade recipe binders. Glad to hear it's still circulating
;) .
I do make some modifications, similar to everyone else's posts. I sometimes double it when needed, and it tastes better the next day imo. I add extra garlic, another can of pureed Mexican tomatoes w/ jalapenos, and sprinkle in extra chili powder, pepper, and a dash of salt. I put in dashes of Durkee's/Frank's Sauce occassionally too.
This recipe is my Crockpot 'ground beef' chili recipe, and always will be. We love it! :) Zinnia

[laden]

this is in my crockpot as I'm typing. Smells great! I can't wait to eat it.