Beefy Chili Con Carne
Servings: 12
Calories295kcal
Equipment
- Crockpot
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1.25c | Sodium: 291mg | Calcium: 25mg | Vitamin C: 6mg | Vitamin A: 860IU | Sugar: 7g | Fiber: 7g | Potassium: 433mg | Cholesterol: 47mg | Calories: 295kcal | Saturated Fat: 2g | Fat: 5g | Protein: 26g | Carbohydrates: 32g | Iron: 3mg