Crock-Pot Chili
By Lv2Cook
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Ingredients
- 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 jalapeño peppers and spices undrained
- 6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp Cheddar cheese
Details
Servings 1
Preparation
Step 1
Cook the ground round in a large non-stick 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.
Serving Size: 1 1/4 cups chili and 1 tablespoon cheese
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