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[acf field=’ingredients’]
  1. Heat the oil in a large skillet over medium-high heat. Add the meat and brown it for 2 minutes, stirring often. Add the chili powder and cumin and let the spices heat for 1 minute, stirring all the while. Stir in the flour and let the mixture cook for 1 minute more.
  2. Transfer the meat mixture to a large slow cooker. Add the remaining ingredients (except for the garnishes), and stir well. Cover the cooker and let the mixture cook for 6 to 8 hours on the low setting, stirring occasionally. If necessary, thin the chili with a little water or stock as it cooks. Serves 8.

 

Nutritional Information Per serving (about 1 cup):
Calories: 297, Carbohydrates: 30g, Total Fat: 13.2g, Saturated Fat: 4g, Cholesterol: 30.6mg, Sodium 1090mg

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