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SC: Chipotle Beef Chili

Source of Recipe

.
SC: Chipotle Beef Chili

Adapted from Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015,
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Exchanges
Prep: 15 min. Cook: 6 hours
Yield: 8 servings (about 2-1/2 quarts).

I love spicy food, so I think this chili really hits the spot. If you are sensitive to chili peppers, start out with one or two chipotles and go up from there. �Steven Schend, Grand Rapids, Michigan

Ingredients:
� 2 pounds beef flank steak, cut into 1-inch pieces
� 2 to 4 chipotle peppers in adobo sauce, chopped
� 1/4 cup chopped onion
� 1 tablespoon chili powder
� 2 garlic cloves, minced
� 1/2 teaspoon salt
� 1/2 teaspoon ground cumin
� 3 cans (15 ounces each) tomato puree
� 1 can (14-1/2 ounces) beef broth
� 1/4 cup minced fresh cilantro

Directions:
1. In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro.


Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

1-1/4 cups equals 230 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 524 mg sodium, 12 g carbohydrate, 2 g fiber, 25 g protein. ++++ Diabetic Exchanges: 3 lean meat, 2 vegetable.