Mexican Beef Chili

  • Prep 15 min
  • Total 8 hr 15 min
  • Servings 6

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
160
% Daily Value
Total Fat
18g
Saturated Fat
7g
Cholesterol
95mg
Sodium
670mg
Total Carbohydrate
26g
Dietary Fiber
7g
Protein
39g
% Daily Value*:
Iron
38%
38%
Exchanges:
2 Starch; 4 Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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