Ingredients:
- 2 teaspoons canola oil
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 pounds lean ground beef (90% lean)
- 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
- 2 cans (8 ounces each) tomato sauce
- 2 cans (4 ounces each) chopped green chiles
- 1/2 cup minced fresh parsley
- 2 tablespoons chili powder
- 1-1/4 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- Hot cooked rice or pasta
- Optional toppings: Shredded cheddar cheese, sour cream, and sliced green onions
Instructions:
- In a large skillet over medium-high heat, heat oil. Add green pepper, onion, and garlic. Cook and stir for 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker.
- Cook beef in the same skillet over medium-high heat until no longer pink, breaking meat into crumbles. Transfer beef to the slow cooker using a slotted spoon.
- Stir in tomatoes, tomato sauce, chiles, parsley, chili powder, salt, paprika, and pepper into the beef mixture in the slow cooker.
- Cook covered on low for 6-8 hours to allow flavors to blend.
- Serve with hot cooked rice or pasta and optional toppings like shredded cheddar cheese, sour cream, and sliced green onions.
Tips:
- Freeze cooled chili in freezer containers for future meals. Thaw in the refrigerator overnight before reheating.
- To reheat, warm the chili in a saucepan over medium heat, stirring occasionally. Add a little water or broth if it thickens too much upon reheating.
Nutrition Facts (per 1 cup, without rice and toppings): 278 calories, 13g fat (5g saturated fat), 85mg cholesterol, 863mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 29g protein.
