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Home
> Recipes > Low Carb Crockpot > Texas Chili
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Texas Chili
Ingredients
- 2 1/2 pounds beef round steak, cut into 1/2-inch cubes
- 1 cup chopped onion (1 Large)
- 4 cloves garlic, minced
- 3 dried ancho or Anaheim chile peppers, seeded and crumbled
- 2 teaspoons ground cumin
- 1 to 1 1/2 teaspoons crushed red pepper
- 2 14 1/2-ounce cans diced tomatoes, undrained
- 2 15-ounce cans pinto beans or red kindey beans, rinsed and drained
- 1 14-ounce can beef broth
- 1/2 teaspoon dried oregano, crushed
- Sliced fresh or pickled chile peppers (optional)
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Prep: 20 Minutes Cook: Low 8 to 10 Hours, High 4 to 5 Hours; plus 15 minutes
Makes: 8 Servings
Slow Cooker: 4-to 6-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 4-to 6-quart slow cooker combine meat, onion, garlic, the 3 dried peppers, cumin, red pepper, undrained tomatoes, beans, broth, and oregano.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve in bowls. If desired, top with slice chile peppers.
Nutrition Fact per Serving: 318 cal. 7 g total fat(2 g sat. fat), 57 mg chol., 717 mg sodium, 29 g carb, 8 g fiber, 36 g pro.
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