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Zippy Slow-Cooked Chili
SUBMITTED BY:
Travis Skrock
"Serve up steaming bowls of this chili to warm your family on a cold winter's day...and you'll get plenty of compliments! Travis Skroch of Stratford, Wisconsin shared the recipe for the nicely spiced chili that simmers all day in the slow cooker."
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PREP TIME
10 Min
COOK TIME
6 Hrs
READY IN
6 Hrs 10 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 pound lean ground beef
1 (28 ounce) can diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 (15 ounce) can fat-free vegetarian chili
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
2 tablespoons minced fresh parsley
1 tablespoon dried basil
2 teaspoons ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
6 tablespoons shredded reduced-fat Cheddar cheese
1 tablespoon minced chives
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DIRECTIONS
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot pepper sauce. Cover and cook on low for 6-8 hours. Sprinkle with cheese and chives before serving.
FOOTNOTE
Nutritional Analysis: One serving (1-1/3 cups) equals 266 calories, 8 g fat (3 g saturated fat), 42 mg cholesterol, 759 mg sodium, 27 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 starch.
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REVIEWS
Reviewed on Feb. 19, 2007 by
Catherine
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Catherine
Feb. 19, 2007
Not my new favorite chili.
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Not my new favorite chili.
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