Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenMexican And Hispanic - Chili - Crock-pot Chili
Famous Authors (View All Authors)
Mexican And Hispanic - Chili -  Crock-pot Chili Post by :eweno Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2453

Click below to download : Mexican And Hispanic - Chili - Crock-pot Chili (Format : PDF)

Mexican And Hispanic - Chili - Crock-pot Chili

1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove -- minced
15 ounces kidney beans -- undrained
14 1/2 ounces Mexican-style stewed tomatoes with jalapeno peppers and spices -- undrained
6 tablespoons shredded reduced fat extra sharp -- (1 1/2 ounces) cheddar cheese

Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble.
Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until
onion is tender.

Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours.

Spoon into bowls; sprinkle with cheese.

Yield: 6 servings (serving size: 1-1/4 cups chili and 1 tablespoon cheese).

NUTRITIONAL INFORMATION: CALORIES 243 (21% from fat); FAT 5.6g (sat 2.3g, mono 1.8g, poly 0.5g); PROTEIN 25.5g; CARB 22.9g; FIBER 3.1g; CHOL 49mg; IRON 4.1mg;
SODIUM 637mg; CALC 154mg
If you like this book please share to your friends :

Mexican And Hispanic - Damn Good Chili Mexican And Hispanic - Damn Good Chili

Mexican And Hispanic - Damn Good Chili
2 pounds coarse ground round 1 large onion -- chopped 1 green bell pepper -- chopped 8 ounces tomato sauce 8 ounces water 1 can whole tomatoes -- (28 ounces) cut up 1 tablespoon chili powder -- or to taste 1/4 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon oregano 1 teaspoon ground cumin 2 cloves garlic -- finely chopped 1 teaspoon salt 16 ounces kidney beans -- drained and rinsed* Heat cooker and brown ground meat, onion, green pepper and garlic. Add remaining ingredients except, kidney beans. Close cover securely. Place pressure regulator on vent pipe; cook 5 minutes.

Mexican And Hispanic - Chili -  Creamy White Chili Mexican And Hispanic - Chili - Creamy White Chili

Mexican And Hispanic - Chili -  Creamy White Chili
1 lb. boneless -- skinless chicken breasts, cut into cubes 1 medium onion -- chopped 1 1/2 tsp. garlic powder 1 Tbl. vegetable oil 2 cans great northern beans -- (15 1/2 oz. each) rinsed well and drained 1 can chicken broth -- (14 1/2 oz.) 2 cans chopped green chilies -- (4 oz. each) 1 tsp. salt 1 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. fresh ground black pepper 1/4 tsp. cayenne pepper 1 cup sour cream -- (8 oz.) 1/2 cup whipping cream In a large pot, saute chicken, onion, and garlic powder in oil until chicken