Green Chili, Mexican Style |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 9 |
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This came from a Weight Watchers cookbook. Very tasty, with a nice kick to it. I'm sure it could easily be done on the stovetop, just cook until the beef is fall-apart tender. I sometimes have a difficult time finding the Mexican tomatoes so have also used diced ones with green chiles (and added more garlic). Serve with sour cream and a nice crusty bread (or flour tortillas). A 1 cup serving is 3 WW points. Update 2/12/2010: This won 2nd place (a fraction of a point away from 1st) today at a chili cook-off at work :) Ingredients:
1 1/2 lbs lean top round steaks, cut in 1-inch pieces |
16 ounces tomatillo salsa |
14 1/2 ounces mexican-style stewed tomatoes, drained, chopped (these have garlic, cumin & jalapenos in them) |
14 1/2 ounces beef broth (fat free) |
2 (4 1/2 ounce) cans chopped green chilies, undrained |
1 cup chopped onion |
2 teaspoons ground cumin |
1 teaspoon ground black pepper |
4 garlic cloves, minced |
1 1/2-2 teaspoons chili oil (to taste) |
Directions:
1. Combine all ingredients in a 5 quart slow cooker and stir well.
2. Cover and cook on low for 8 hours.
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