Slow-Cooked Chile Con Carne

3 Reviews
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Yield
4 servings (serving size: 1 1/2 cups)
By Marcia Whyte Smart
April 2007
RECIPE BY Cooking Light

To trim this recipe to two servings, omit one can of beans and use only one cup of broth. Cut the remaining ingredients in half.

Ingredients

  • Cooking spray
  • 1 1/2 cups chopped onion (about 1 medium)
  • 2 garlic cloves, minced
  • 1 pound sirloin, cut into 1-inch cubes
  • 2 1/2 cups diced plum tomato (about 6)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1/4 teaspoon salt

Nutritional Information

  • Calories 291
  • Caloriesfromfat 19%
  • Fat 6g
  • Satfat 1.9g
  • Monofat 2g
  • Polyfat 0.3g
  • Protein 34g
  • Carbohydrate 28.2g
  • Fiber 8.9g
  • Cholesterol 49mg
  • Iron 4.2mg
  • Sodium 752mg
  • Calcium 92mg

How to Make It

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef to pan; cook 5 minutes or until beef is browned, stirring occasionally. Combine beef mixture, tomato, and next 6 ingredients (through broth) in an electric slow cooker. Cover and cook on HIGH for 3 1/2 hours or until beef is tender. Uncover; cook 30 minutes or until slightly thickened. Stir in salt.

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Ratings & Reviews

EllieBellie's Review

ConniefromPA
July 02, 2011
This was quite nice. I added a can of diced tomatoes with jalapenos, went with generous spice amts., and forgot the salt... YUM! I will certainly make again!

ConniefromPA's Review

lizdahl
June 17, 2011
Well, I probably wouldn't do it for a special occasion, but it was easy and very good, different then the other chiles I make. I did it exactly as written, I would consider adding peppers( fresh) if I had them on hand. Served with salad and cornbread.

lizdahl's Review

EllieBellie
December 25, 2008
This is one of my favorite chili recipes. I make it about once a month in the fall and winter. I use 2 cans of undrained diced tomatoes instead of fresh - usually with chiles if I have them. I also will play with the seasoning. It comes out nice and think with very tender beef.
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