Slow Cooked Chile Con Carne
(from jerseyjenny’s recipe box)
CALORIES 291(19% from fat); FAT 6g (sat 1.9g,mono 2g,poly 0.3g); PROTEIN 34g; CHOLESTEROL 49mg; CALCIUM 92mg; SODIUM 752mg; FIBER 8.9g; IRON 4.2mg; CARBOHYDRATE 28.2g
Source: Cooking Light April 2007
Prep time: 15 minutes
Cook time: 200 minutes
Serves 4 people
Categories: Cooking Light, chili, meat
Ingredients
- Cooking spray
- 1 1/2 cups chopped onion (about 1 medium)
- 2 garlic cloves, minced
- 1 pound sirloin, cut into 1-inch cubes
- 2 1/2 cups diced plum tomato (about 6)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 1/4 teaspoon salt
Directions
-
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef to pan; cook 5 minutes or until beef is browned, stirring occasionally.
-
Combine beef mixture, tomato, and next 6 ingredients (through broth) in an electric slow cooker. Cover and cook on HIGH for 3 1/2 hours or until beef is tender.
-
Uncover; cook 30 minutes or until slightly thickened. Stir in salt.