1. In large skillet, cook beef over medium-high heat 5 minutes or until browned, breaking up beef with side of spoon; drain drippings. Transfer beef to 4- to 5-quart slow cooker; stir in remaining ingredients.
2. Slow cook on high 4 to 5 hours (low 7 to 8 hours) or to desired consistency. Serve chili topped with optional garnishes, if desired.
Optional garnishes: sour cream, shredded Cheddar cheese, diced tomatoes, thinly sliced radishes, chopped red onions, chopped cilantro
- 14 g Fat
- 6 g Saturated fat
- 67 mg Cholesterol
- 1702 mg Sodium
- 35 g Carbohydrates
- 13 g Fiber
- 27 g Protein
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Nutritional Information
- 14 g Fat
- 6 g Saturated fat
- 67 mg Cholesterol
- 1702 mg Sodium
- 35 g Carbohydrates
- 13 g Fiber
- 27 g Protein
Directions
1. In large skillet, cook beef over medium-high heat 5 minutes or until browned, breaking up beef with side of spoon; drain drippings. Transfer beef to 4- to 5-quart slow cooker; stir in remaining ingredients.
2. Slow cook on high 4 to 5 hours (low 7 to 8 hours) or to desired consistency. Serve chili topped with optional garnishes, if desired.
Optional garnishes: sour cream, shredded Cheddar cheese, diced tomatoes, thinly sliced radishes, chopped red onions, chopped cilantro