Chili No Beans
- Number of Servings: 4
Ingredients
2 tablespoons canola oil1 (3 pound) beef chuck roast, cut into 1/2-inch cubesKosher salt and freshly ground black pepper2 medium onions, chopped1 small jalapeno, chopped1 red bell pepper, chopped1 tablespoonchile powder1/4 teaspoon crushed red pepper flakes1 tablespoon chopped garlic1 (28-ounce) can chopped tomatoes, strained, juice reserved
Put a large heavy-bottomed skillet over medium-high heat and add the oil. Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes.
To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon chile powder, red bell pepper, red pepper flakes, garlic, and strained tomatoes (reserve the juice). Add the seared beef to the slow cooker. Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user JOJO_1965.
To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon chile powder, red bell pepper, red pepper flakes, garlic, and strained tomatoes (reserve the juice). Add the seared beef to the slow cooker. Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user JOJO_1965.
Nutritional Info Amount Per Serving
- Calories: 289.4
- Total Fat: 11.0 g
- Cholesterol: 85.1 mg
- Sodium: 538.5 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 8.1 g
- Protein: 26.0 g
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