Mexican Beef Chili

Mexican Beef Chili

Add something spicy to your family's Mexican night! Serve beef chili - a dinner you can fix and forget!

Prep Time

15

Minutes

Total Time

8:15

Hrs:Mins

Makes

6

servings

2
pounds beef boneless chuck, cut into 1-inch cubes
2
tablespoons chili powder
1/2
teaspoon salt
1
teaspoon ground cumin
2
tablespoons instant chopped onion
1/2
teaspoon garlic powder
1
can (15 1/2 ounces) dark red kidney beans, drained
2
cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
1
tablespoon baking cocoa
2
cinnamon sticks
  1. Mix all ingredients in 3 1/2- to 4-quart slow cooker.
  2. Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Remove cinnamon sticks before serving.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
Cinnamon sticks and baking cocoa may seem like odd ingredients for a chili recipe, but the two ingredients are based on the spicy Mexican mole sauce that includes Mexican or bitter chocolate. Baking cocoa makes the sauce taste richer without adding sweetness.
This chili is flavorful and delicious on its own. But a dollop of sour cream, a sprinkle of sliced green onions and shredded Cheddar cheese make it extra special.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 395
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 7g,),
  • Cholesterol 95mg;
  • Sodium 670mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 7g,
  • Protein 39g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 4 Lean Meat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.