- In a large skillet cook ground beef until brown. Drain off fat.
- Meanwhile, in a 4- to 6-quart slow cooker combine undrained tomatoes, drained beans, celery, onion, the water, tomato paste, undrained chile peppers, garlic, chili powder, and cumin. Stir in cooked ground beef.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Makes: 8 to 10 main-dish servings
Nutrition Facts (Mexican Chili)
- Per serving:
- 340 kcal cal.,
- 13 g fat
- (7 g sat. fat,
- 56 mg chol.,
- 695 mg sodium,
- 34 g carb.,
- 9 g fiber,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet