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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This super-easy crock-pot chili recipe takes just minutes to prepare before simmering low and slow for 4 hours. Red wine adds body to this traditional chili, which features classic ingredients like green bell pepper, onion, stewed tomatoes, cumin, and chili powder. Ingredients:
1 pound ground round |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
1/4 cup dry red wine or water |
1 tablespoon chili powder |
1 teaspoon sugar |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1 garlic clove, minced |
1 (15-ounce) can kidney beans, undrained |
1 (14.5-ounce) can mexican-style stewed tomatoes with jalapeño peppers and spices, undrained |
6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese |
Directions:
1. Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.
2. Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
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