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Thursday, September 25 2014
Mexican Chili Recipe
ingredients
 
  • 1    pound   lean ground beef
  • 3    14 1/2ounce can  Mexican-style stewed tomatoes, undrained, cut up
  • 2    15 1/2ounce can  red kidney beans, rinsed and drained
  • 2    stalks  celery, chopped
  • 1    large  onion, finely chopped
  • 1    cup   water
  • 1    6 ounce can  tomato paste
  • 1    4 ounce can  diced green chile peppers
  • 2    cloves  garlic, minced
  • 4    teaspoons   chili powder
  • 1    teaspoon   ground cumin
  • 1    cup   shredded cheddar cheese (4 ounces)
  • 1/2   cup   dairy sour cream
  •     Fresh cilantro sprigs (optional)
 
directions
In a large skillet cook ground beef until brown. Drain off fat.
 
 
Meanwhile, in a 4- to 6-quart slow cooker combine undrained tomatoes, drained beans, celery, onion, the water, tomato paste, undrained chile peppers, garlic, chili powder, and cumin. Stir in cooked ground beef.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Makes: 8 to 10 main-dish servings
 
 

 
nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 13, chol. (mg) 56, sat. fat (g) 7, carb. (g) 34, fiber (g) 9, pro. (g) 25, sodium (mg) 695, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 05:14 am   |  Permalink   |  0 Comments  |  Email
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