Classic Beef Chili

Makes 8 Servings

To vary the different heat levels in chili, add different chile peppers to suit your tolerance. Habaneros are the hottest; Scotch bonnets pack a little less heat and have undertones of fruit and smoke; serranos have a biting heat and some acidity; while jalapenos have a vegetable flavor, and in this group at least, can be considered mild.

1 lb lean ground beef (10% or less fat)

2 garlic cloves, finely chopped

2 Tbs chili powder

1tsp ground cumin

1 28oz can crushed tomatoes

1 15oz can red kidney beans, rinsed and drained

1 sweet onion, chopped

¼ C Diced Chiles

2 Tbs Tomato paste

Oregano sprigs

1. Cook the ground beef and garlic in a nonstick skillet, breaking apart the meat with a spoon, until browned. Drain off any fat. Add the chili powder and cumin and stir to coat the beef.
2. Mix the tomatoes, beans, onion, chiles, and tomato paste in a slow cooker. Stir in the beef mixture. Cover and cook on High until the flavors are blended, 4-5 hours. Garnish with the oregano and serve.

Per serving: 142 Cal, 5g Fat, 2g Sat Fat, 35 mg Chol, 166g Sod, 10g Carb, 4g Fib, 14g Prot, 43mg Calc.

Points: 2

Notes: if you don’t have diced chiles, you can use a can of Rotel with chiles. Although this recipe says serves 8, 4 servings is more reasonable.

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