from Chow Bella
1.5 lbs lean stew beef
1 14.5 oz can crushed tomatoes
14.5 oz water or beef broth (just use the empty tomato can to measure)
2 tbsp chili powder
1 tbsp cumin
1/2 tbsp sugar
1/2 cup diced bell pepper
1/2 cup diced onion
dried red chili, to taste (optional)
1/2 cup strong, freshly-brewed coffee
2 tsp cocoa powder
2 cloves garlic, minced
3 tbsp tomato paste
1 15-oz can kidney beans, drained, or 3/4 cup dried kidney beans, prepared according to package directions
1/4 tsp salt
non-stick cooking spray
1. Heat a large skillet over medium-high heat, spray with cooking spray, then add the beef. Season the beef with salt and pepper and brown on all sides.
2. Transfer the beef to the crock of a crockpot/slow-cooker, then stir in all the remaining ingredients. Cook the chili 4-6 hours on high or 6-8 hours on low, or until the flavors are well-blended.
Servings per recipe: 6
Per serving:
Calories: 347
Fat: 8.1 g
Saturated fat: 2.9 g
Cholesterol: 101 mg
Sodium: 334 mg
Carbohydrates: 26 g
Fiber: 7.5 g
Sugar: 7.3 g
Protein: 42.5 g