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Mexican Beef Chili (Slow-Cooker)

By on March 22, 2014

Slow-Cooker Mexican Beef Chili
(adapted from Clean Eating)

Serves 4-6

Ingredients:
• 12 ounces stew beef, in 1-2 inch cubes
• 3 cloves garlic, minced
• 1 lime, juiced
• ½ red onion, chopped
• 1 jalapeno pepper, seeded and minced
• 28 ounce can crushed tomatoes
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 2 Tbsp raw honey
• 1 tsp ancho chili powder (may sub. Chili powder)
• ¾ tsp sea salt
• ½ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp black pepper
• ½ cup frozen corn
• ¼ cup chopped fresh cilantro

In a 6-quart slow-cooker, combine beef through black pepper. Stir well and cook on low heat until beef is tender, about 7 hours. Uncover slow-cooker and add corn and cilantro. Cover and cook for 20 more minutes.

Serve with sour cream or plain Greek yogurt on top.
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