Sometimes the simplest ingredients.... are the yummiest and this one is SIMPLE! I make it AS is for people in my family who don't want it spicy... and then just add whatever you want to add that "kick" if you love it hot! I am a huge fan of Sriracha Hot Chili Sauce that can be found in the Asian section of the grocery store! A few squirts of that.. .and you'll be needing a few glasses of water! LOVE IT!
Enjoy!
Crock Pot Chili
Yield
6 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
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
Preparation
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.
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)
