GREEN CHILI, MEXICAN STYLE

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Green Chili, Mexican Style image

This came from a Weight Watchers cookbook. Very tasty, with a nice "kick" to it. I'm sure it could easily be done on the stovetop, just cook until the beef is fall-apart tender. I sometimes have a difficult time finding the Mexican tomatoes so have also used diced ones with green chiles (and added more garlic). Serve with sour cream and a nice crusty bread (or flour tortillas). A 1 cup serving is 3 WW points. Update 2/12/2010: This won 2nd place (a fraction of a point away from 1st) today at a chili cook-off at work :)

Provided by flower7

Categories     Peppers

Time 8h20m

Yield 9 serving(s)

Number Of Ingredients 10

1 1/2 lbs lean top round steaks, cut in 1-inch pieces
16 ounces tomatillo salsa
14 1/2 ounces Mexican-style stewed tomatoes, drained, chopped (these have garlic, cumin & jalapenos in them)
14 1/2 ounces beef broth (fat free)
2 (4 1/2 ounce) cans chopped green chilies, undrained
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 garlic cloves, minced
1 1/2-2 teaspoons chili oil (to taste)

Steps:

  • Combine all ingredients in a 5 quart slow cooker and stir well.
  • Cover and cook on low for 8 hours.

Nutrition Facts : Calories 191.3, Fat 8.7, SaturatedFat 3, Cholesterol 46.6, Sodium 881, Carbohydrate 9.3, Fiber 1.3, Sugar 3.2, Protein 19.1

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