Slow-Simmered Tex-Mex Chili

Recipe Ingredients

1 lb	454g / 16oz	Ground beef round
1 1/2 cups	93g / 3.3oz	Finely-chopped onions
1		Garlic clove - minced
1		Reduced-sodium tomato sauce - (15 oz)
1 cup	237ml	Reduced-sodium salsa
1 1/2 tablespoons	22ml	Chili powder
1 tablespoon	15ml	Cider vinegar
1/2 tablespoon	7.5ml	Brown sugar - (packed)
2 teaspoons	10ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3		No-salt-added kidney beans - (15 oz ea) - rinsed and drained
2 cups	125g / 4.4oz	Frozen whole kernel corn

Recipe Instructions

Place the beef, onions and garlic in a large no-stick skillet. Cook over medium-high heat, breaking up the beef with a spoon, until the beef is browned and the vegetables are tender. Drain the mixture in a strainer or colander, then transfer it to a large plate lined with paper towels. Blot the top of the mixture with additional paper towels, then return it to the skillet.

In a 6-quart crockpot or other slow-cooker, stir together the tomato sauce, salsa, chili powder, vinegar, brown sugar, Worcestershire sauce and pepper. Stir in the beef mixture, beans and corn. Cover and cook on the low heat setting for 7 to 9 hours.

Think ahead: Cover and store any leftover chili in the refrigerator for up to 4 days for a speedy lunch or supper.

This recipe yields 6 servings.

Nutritional Information Per Serving: Calories: 396; Fat: 9.8 grams (21% of calories); Saturated fat: 3.1 grams; Cholesterol: 40 milligrams; Sodium: 220 milligrams; Fiber (grams) 12.3.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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