Slow Cooked Chilli Con Carne Recipe

Introduction

Ingredients

• 2 lbs. beef chuck roast
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bell peppers, chopped
• 2 cans diced tomatoes (14 oz. each)
• 1 can kidney beans (15 oz.)
• 1 can black beans (15 oz.)
• 2 tbsp. chilli powder
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 cups beef broth

Instructions

1. Begin by browning the beef in a large skillet over medium-high heat. Cook until browned on all sides, then remove from the skillet and set aside.
2. Add the onion, garlic, and bell peppers to the skillet and cook until softened, about 5 minutes.
3. Transfer the onion mixture to a slow cooker.
4. Add the diced tomatoes, kidney beans, black beans, chilli powder, cumin, smoked paprika, oregano, salt, and black pepper to the slow cooker. Stir to combine.
5. Add the beef broth and stir again.
6. Place the browned beef on top of the mixture in the slow cooker.
7. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours.
8. Once the cooking time is up, remove the beef from the slow cooker and shred it with two forks.
9. Return the shredded beef to the slow cooker and stir to combine.
10. Let the chilli sit for a few minutes to allow the flavors to meld together.
11. Serve hot with your favorite toppings, such as shredded cheese, sour cream, and sliced jalapenos.

Nutrition

This slow-cooked chilli con carne recipe serves 8 and has the following nutritional information per serving:

• Calories: 410
• Total Fat: 17g
• Saturated Fat: 6g
• Cholesterol: 105mg
• Sodium: 1,170mg
• Total Carbohydrates: 24g
• Dietary Fiber: 8g
• Sugar: 7g
• Protein: 43g

With its high protein content and fiber-rich beans, this chilli con carne recipe is not only delicious but also a nutritious meal option. It can be served on its own or with a side of rice or cornbread for a complete meal.

Tips and Variations

• If you prefer a spicier chilli, add more chilli powder or diced jalapenos to the mixture.
• You can use ground beef or turkey instead of beef chuck roast for a quicker cooking time.
• This recipe can also be made on the stovetop. Simply follow the same instructions but cook in a large pot over medium heat for 1-2 hours, stirring occasionally.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• To reheat, simply heat on the stovetop or in the microwave until heated through.

Conclusion