Chili Con Carne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Spice paste:2 tablespoons dark chili powder1 teaspoon chipotle powder (or use smoked hot paprika)1 tablespoon cumin2 teaspoons unsweetened cocoa powder1 tablespoon cornmeal1 jalapeno, chopped 3 tablespoons waterChili:1 tablespoon vegetable oil12 ounces extra lean top sirloin, cut into 1/2 inch cubes1 large onion, chopped (about 1 cup)2 cloves garlic, chopped1 can (14.5 ounces) diced tomatoes, no salt added1 can (14.5 ounces) light red kidney beans, drained and rinsed1 can (14.5 ounces) Great Northern beans, drained and rinsed2 cups carrots, diced2 cups homemade chicken stock
Place the spice paste ingredients in a food processor or blender. Process until a paste forms.
Coat a large saute pan with nonstick cooking spray and place over moderate heat. When the pan is hot, add the beef. Cook, stirring often, until the meat is browned. Transfer the meat to the slow cooker and add the onions to the still-hot sautepan. Cook until slightly browned, about 5 minutes. Add the spice paste to pan, cook one minute, stirring constantly. Transfer all ingredients to the slow cooker. If a "fond" (crust) is left on the bottom of the pan, deglaze the pan by adding some of the stock to the warm pan and stirring to release the cooked-on bits. Pour the stock and pan drippings into the slow cooker.
Add the remaining ingredients to the slow cooker and cook at the low setting for 6 hours.
Makes 6 heaping one-cup servings.
Coat a large saute pan with nonstick cooking spray and place over moderate heat. When the pan is hot, add the beef. Cook, stirring often, until the meat is browned. Transfer the meat to the slow cooker and add the onions to the still-hot sautepan. Cook until slightly browned, about 5 minutes. Add the spice paste to pan, cook one minute, stirring constantly. Transfer all ingredients to the slow cooker. If a "fond" (crust) is left on the bottom of the pan, deglaze the pan by adding some of the stock to the warm pan and stirring to release the cooked-on bits. Pour the stock and pan drippings into the slow cooker.
Add the remaining ingredients to the slow cooker and cook at the low setting for 6 hours.
Makes 6 heaping one-cup servings.
Nutritional Info Amount Per Serving
- Calories: 276.5
- Total Fat: 3.7 g
- Cholesterol: 32.5 mg
- Sodium: 271.6 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 13.7 g
- Protein: 24.4 g
Member Reviews
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POPEYETHETURTLE
GREAT recipe for winter with the ground covered in snow. We might make it again for the Super Bowl, two days from now. We really enjoy the taste of cooked onions - and a little more zing. So I'll add a half cup of onions and 1 tsp. of chili powder (I change a recipe to taste a little at a time). - 2/4/11
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CJADERUN
Made this to use for my lunches. I switched the cube sirloin for ground beef and added more garlic, but otherwise followed the recipe to the letter.
It was fairly soupy, so I would probably drain the canned tomatoes. After a taste test, it had a nice flavor and kick, though I'll adjust it next ti - 1/13/13
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KSHEJNA
I used the spice combination and I am very pleased by the flavor. I used the smoked paprika. I also really like the combination of beans. I added more meat so I can't use the nutrition info provided to update my food for the day. That's a preference of mine. My husband says it needs cornbread :-) - 1/21/12