Beefy Chili Con Carne
Prep Time15 minutes mins
Cook Time4 hours hrs
Servings: 12
Course Dinner
CuisineMexican
WW Points3
Author: Lisa
- 2 lb Extra Lean (96%) Ground Beef
- ½ c beef or chicken stock
- 1 28 oz can diced tomatoes in juice (I used DeLallo)
- 1 28 oz can tomato sauce
- 1 large tomato, diced
- 1 4 oz can fire-roasted mild diced green chiles (I used Ortega)
- 2 15½ oz can pinto beans, drained and rinsed
- 2 15½ oz can dark red kidney beans, drained and rinsed
- 1 packets Sazon Goya Seasoning, Coriander & Annatto
- 3 tbsp Mexican Chili Powder
- ½ tbsp ground cumin
- ¼ c Goya Sofrito
- ¼ c diced celery
- ½ c diced onion
- ½ c diced green pepper
- 1 square ghiradelli 100% Cocoa Baking Bar
- ½ tsp garlic powder
Brown beef, and then drain, add beef to the crockpot (or place back in the large saucepan or dutch oven if using the stovetop method.)
Add sazon seasoning packet, and spices, onions, celery, green pepper, broth, and sofrito. Give the mixture a stir. Add the rest of the ingredients, mix well.
Cook on high for 4 hours or on low for 6-8 hours. Alternatively, you can prepare this on the stovetop. Simply follow the above instructions and then simmer on low for 3-4 hours.
Serving: 1.25c | Calories: 295kcal | Carbohydrates: 32g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 291mg | Potassium: 433mg | Fiber: 7g | Sugar: 7g | Vitamin A: 860IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 3mg