Classic Beef Chili

By dette

To vary the different heat levels in chili, add different chile peppers to suit you tolerance. Habaneros are the hottest; Scotch bonnets pack a little less heat and have undertones of fruit and smoke; serranos have a biting heat and some acidity; while jalapenos have a vegetable flavor and in this group at least, can be considered mild.

Ingredients

• 1 # lean ground beef (10% or lses fat)
• 2 garlic cloves, finely chopped
• tbsp chili powder
• 1 tsp ground cumin
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can red kidney beans, rinsed and drained
• 1 sweet onion, chopped
• 1/4 c. canned diced chiles
• 2 tbsp tomato paste
• Oregano sprigs

Details

Servings 8
Preparation time 30mins
Cooking time 34mins

Preparation

Step 1

Cook the ground beef and garlic in a nonstick skillet, breaking apart the meat with a spoon, until browned. Drain off any fat. Add the chili powder and cumin and stir to coat the beef.

Mix the tomatoes, beans, onion, chiles, and tomato paste in a slow cooker. Stir in the beef mixture. Cover and cook on Hihg until the flavors are blended, 4-5 hours. Garnish with oregano and serve.

142 cal; 5 g fat; 2 g sat fat; 35 mg chol; 166 mg sod; 10 g carb; 4 g fib; 14 g prot; 43 mg calc; POINTS: 2