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Mexican Chili

 
486

Quite good and pretty spicy. I left out the mushrooms and cooked in a Dutch oven rather than the crockpot. I simmered it, covered, for about 1 hour 30 minutes. Would make this again. Thanks for sharing.

Yield

4

servings

Prep

20

min

Cook

10

hrs

Ready

10

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 pound ground beef
15 ½ ounces chili beans
hot and spicy
*
28 ounces tomatoes
cut up
6 ounces tomato paste
1 ½ cups celery
chopped
1 cup onions
chopped
½ cup green bell peppers
green,
4 ounces hot chili peppers
drained, seeded and chopped
2 tablespoons sugar
1 each bay leaves
*
1 teaspoon salt
1 teaspoon marjoram
dried, crushed
*
½ teaspoon garlic powder
1 dash black pepper
*
4 ounces mushrooms

Directions

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper.

In skillet brown ground beef; drain and stir into tomato mixture.

Cook on low for 8 to 10 hours.

Skim off excess fat.

Remove bay leaf; stir before serving.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 433g (15.3 oz)
Amount per Serving
Calories 40042% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 772mg 32%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 22%
Sugars g
Protein 64g
Vitamin A 47% Vitamin C 104%
Calcium 9% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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