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Mexican Chili

Makes: 8 to 10 servings
Prep 25 mins Cook 8 hrs  (low) or 4 hours (high)
Mexican Chili
Ingredients
  • 1  pound  lean ground beef
  • 3 14 1/2 ounce can  Mexican-style stewed tomatoes, undrained, cut up
  • 2 15 1/2 ounce can  red kidney beans, rinsed and drained
  • 2  stalks  celery, chopped
  • 1  large  onion, finely chopped
  • 1  cup  water
  • 1 6  ounce can  tomato paste
  • 1 4  ounce can  diced green chile peppers
  • 2  cloves  garlic, minced
  • 4  teaspoons  chili powder
  • 1  teaspoon  ground cumin
  • 1  cup  shredded cheddar cheese (4 ounces)
  • 1/2  cup  dairy sour cream
  •  Fresh cilantro sprigs (optional)
Directions

1. In a large skillet cook ground beef until brown. Drain off fat.

2. 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.

3. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 340,
  • Fat, total (g) 13,
  • chol. (mg) 56,
  • sat. fat (g) 7,
  • carb. (g) 34,
  • fiber (g) 9,
  • pro. (g) 25,
  • sodium (mg) 695,
  • Percent Daily Values are based on a 2,000 calorie diet

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