A slow cooker recipe for a hot, comforting
chili packed with beans and spicy flavors.
Chili
- 2 pounds stew beef, cubed into bite sized
pieces
1 large sweet onion
2 jalapenos, seeded and minced
1/2 (4 fluid ounce) bottle mesquite flavored liquid smoke
2 heads garlic, minced
1 (14.5 ounce) can diced tomatoes with jalapenos
2 (15 ounce) cans chili flavored beans with jalapenos
1 (14.5 ounce) can red kidney beans
1 (14.5 ounce) can tomato sauce with garlic and onions
1/2 cup SPLENDA® Brown Sugar Blend
Hot pepper sauce, to taste
- Combine beef, onions, jalapenos, liquid
smoke and garlic in a slow cooker.
- Cook on low for 6 hours.
- After 6 hours, add the tomatoes, chili
beans, kidney beans, tomato sauce, SPLENDA® Brown Sugar Blend
to the beef. Add hot pepper sauce if desired.
- Cook for an additional 2 hours.
- Taste the chili after 2 hours to determine
the need for additional SPLENDA®Brown Sugar Blend or hot
pepper sauce.
- Garnish with diced jalapenos, chopped
and shredded onions, and cheese if desired.
Makes 12 servings.
Note: Recipe contest submission by Kristin
G. from Stow, OH.
Nutrition Info Per Serving (1/12 of recipe):
Calories: 400; Calories from Fat: 180; Total Fat: 20g; Saturated
Fat: 7g; Cholesterol: 50mg; Sodium: 810mg; Total Carbs: 35g;
Dietary Fiber: 7g; Sugars: 11g; Protein: 21g
Exchanges per Serving: 1 Starch, 1 Vegetable,
2 Medium-Fat Meats, 1 Fat
Recipe courtesy of Splenda, Inc. Splenda®
is a no-calorie sweetener made from sugar that is suitable for
diabetics. For more information regarding this product, please
call 1-800-777-5363 or visit their website at www.splenda.com.
