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Steps
1
Cook beef and onions in 12-inch skillet or 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown; drain.
2
Mix beef mixture and remaining ingredients in 5- to 6-quart slow cooker.
3
Cover and cook on low heat setting 8 to 10 hours or until chili is hot and bubbly. Chili will hold on low heat setting up to 2 hours.
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Always brown ground beef just before adding it to the slow cooker. Starting with hot meat helps the mixture reach a safe internal temperature more quickly. By browning the beef first, you also eliminate the extra fat and liquid that would accumulate during cooking.
If you like your chili hot and spicy, use a pound of ground beef and a pound of hot and spicy bulk pork or Italian beef sausage instead of all beef. Cook and drain the two together before adding to the cooker.
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Nutrition Facts
Serving Size:1 Serving
Calories
330
Calories from Fat
110
Total Fat
12g
Saturated Fat
4g
Cholesterol
45mg
Sodium
1015mg
Total Carbohydrate
39g
Dietary Fiber
9g
Protein
25g
% Daily Value*:
Iron
30%
30%
Exchanges:
2 Starch; 2 Vegetable; 2 Lean Meat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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