Best Slow Cooker Chili Con Carne Recipe

Recipe

Lean ground beef gives this stew a hearty traditional flavor without the traditional fat.

Yields: 6 servings

Prep Time: 0 hours 5 mins

Cook Time: 0 hours 32 mins

Total Time: 0 hours 37 mins

12 oz. extra-lean ground beef

2 c. chopped onions

1 c. chopped green peppers

3 cloves garlic, minced

1 1/2 tbsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

3 cans (8 ounces each) reduced-sodium tomato sauce

1 can (15 ounces) red kidney beans, rinsed and drained

1 can (14 ounces) whole tomatoes (with juice), coarsely chopped

1 tbsp. light brown sugar

salt

ground black pepper

6 tbsp. shredded fat-free cheddar cheese

2 scallions, thinly sliced

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In a large saucepan over medium heat, brown the beef. Drain well, discarding the excess fat. Crumble the beef and set aside.
Return the pan to medium heat. Add the onions, green peppers and garlic and saute for 5 minutes, or until the peppers are almost tender. Add the chili powder, cumin and oregano and saute for 2 to 3 minutes.
Add the beef, tomato sauce, beans and tomatoes (with juice) and bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes. Uncover and simmer until the desired consistency is reached.
Stir in the brown sugar and add the salt and black pepper to taste.
Divide the chili among 6 serving bowls. Sprinkle each with the Cheddar and scallions.

Always cook beef separately so the fat can be drained off.

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