Monday, November 9, 2009

Slow-Cooked Chile Con Carne

Dinner tonight is one of Corey's Cooking Light favorites: Chile Con Carne. I love it because I can leave it in the morning, come home after work, and dinner is basically done. We serve this over Tomato Rice Pilaf with a salad and bread.


Recipe Notes
I also add a dash of Cholula hot sauce for a little extra spice. This recipe originally called for chopped plum tomatoes. Using canned diced tomatoes is both easier and less expensive, so I have made that modificatino. To cut this recipe to two servings, omit one can of beans and use half of the beef broth.

Nutritional Information (per serving - serves 4)
291 calories - 6 g. fat - 34 g. protein - 8.9 g. fiber

  • 1-1/2 c. chopped onion (about one medium)
  • 2 garlic cloves, minced
  • 1 lb. sirloin, cut into small cubes
  • 14.5 oz. can petite diced tomatoes in juice
  • 1 tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 15 oz. can pinto beans
  • 15 oz. can black beans
  • 14 oz. can beef broth
  • 1/4 tsp. salt


1. Heat a large, non-stick skillet over medium-high heat. Coat with cooking spray and add beef, garlic, and onion. Cook five minutes or until beef is browned, approximately 5 minutes.

2. Combine beef mixture and remaining ingredients (tomatoes, pinto beans, black beans, beef broth, and all spices) in an electric slow cooker.

3. Cook on HIGH for 3-1/2 hours or on low for 8 hours.

4. Uncover, cook 30 minutes more or until slightly thickened.

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