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Picante Chili

Serves: 7
Total Calories: 267

Ingredients

1 large onion, chopped
2 tablespoons oil or butter
1 pound steak, cut into cubes
1 pound ground beef
1 (8-ounce) can tomato sauce
1 (28-ounce) can tomato
1 tablespoon chili powder
2 tablespoons chopped cilantro or parsley
1 cup hot picante sauce, or to taste
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon oregano
1 ounce Mexican chocolate, grated (or substitute baking chocolate with 1 teaspoon sugar and 1/2 teaspoon cinnamon)
1 - 1 1/2 cup grated Cheddar or Monterey Jack cheese (optional)

Directions:

Brown onion in oil or butter in large skillet until soft. Transfer to crockpot. Brown cubed steak and ground beef, a little at a time, in same skillet. Transfer to crockpot.

Combine remaining ingredients and simmer until chocolate melts. Add to crockpot and mix well. Cook for 7–10 hours on low setting. Serve with cornbread and a green or fruit salad.

Note: Transports well in the crockpot and will stay hot for several hours.

Nutritional Facts:

Serves: 7
Total Calories: 267
Calories from Fat: 103

This Picante Chili recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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