Crockpot Beef Chili.

• 分量: 8 servings
• 調理時間: 15 minutes
• 総時間: 6 hours 15 minutes

材料

1 tablespoon olive oil

2 small onions, chopped

4 cloves garlic, minced or grated

2 pounds lean ground beef

2 poblano peppers, seeded and chopped

1 tablespoon chili powder

1 tablespoon smoked paprika

2 teaspoons ground cumin

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons salt

1/2 teaspoon cayenne

2-3 cups low sodium chicken broth

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato paste

2 tablespoons maple syrup

1 leaf bay

cheddar cheese, avocado, green onions and cilantro, for serving

手順

Heat a large skillet over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir the garlic and cook another minute. Use your hands to crumble the ground beef into the pot. Brown the beef, breaking up the meat as you go, about 8 minutes. Once the beef is browned, add in the poblano pepper, chili powder, smoked paprika, cumin, cinnamon, salt and cayenne. Give it a good stir and let cook about a minute or two. Remove the skillet from the heat.

Transfer the beef mixture to the bowl of your crockpot. Add 2 cups chicken broth, the tomatoes, tomato paste, maple, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or hight for 4-5 hours. If your chili is too thick, add the remaining broth to thin.

Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado and fresh cilantro. Eat!

栄養

• カロリー: 447 kcal
• 脂肪総量: 9 g
• 飽和脂肪: 3 g
• コレステロール: 74 mg
• ナトリウム: 573 mg
• 炭水化物総量: 10 g
• 食物繊維: 2 g
• 糖質総量: 5 g
• タンパク質: 27 g