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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 259.4
  • Total Fat: 9.7 g
  • Cholesterol: 33.1 mg
  • Sodium: 690.2 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 8.0 g
  • Protein: 17.2 g

View full nutritional breakdown of Crock Pot Chili calories by ingredient
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Crock Pot Chili

Submitted by: DENIMANDPEARLS

Introduction

This is chili using the trimmings from a whole beef tenderloin that has been trimmed up for filets. It's about 1 - 1 1/2 lbs of meat (I trim off the majority of the fat but do leave some on for flavor). This is chili using the trimmings from a whole beef tenderloin that has been trimmed up for filets. It's about 1 - 1 1/2 lbs of meat (I trim off the majority of the fat but do leave some on for flavor).
Number of Servings: 14

Ingredients

    Ingredients:
    Beef, tenderloin, 1.5 lb
    2 cans - Beans, red kidney, rinsed and drained
    2 cans - Beans, pinto, rinsed and drained
    2 cans - Beans, white, rinsed and drained
    3 cans - Canned Tomatoes (I use 1-2 with diced green chiles)
    Green Peppers (bell peppers), 2 cup, chopped
    Onions, raw, 2 medium (2-1/2" dia), chopped
    *Cumin seed, 1.5 tbsp
    Garlic powder, 2 tbsp
    *Onion powder, 1 tbsp
    *Ground Cayanne Pepper, 2 tsp
    Salt, 2 tsp
    Pepper, black, 1 tbsp


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Directions

Add all ingredients to a crock pot - I add the beef first, then vegetables, 2 cans of beans, 1 can of tomatoes, 2 more cans of beans, then remaining tomatoes on top. Makes approximately 14 1 cup servings.

Spices are all approximate - I make a mix of all the spices (sort of like a rub) and add it in layers (about 2 tbsp at a time) over the beef, veggies, beans and tomatoes.

Note: Sodium is greatly reduced by rinsing and draining canned beans. The sodium indicated in the nutrition information for this recipe does not take into consideration the rinsing and draining of the beans.

Number of Servings: 14

Recipe submitted by SparkPeople user DENIMANDPEARLS.





TAGS:  Beef/Pork |

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