Try this easy slow cooker chunky chili recipe. No beans. All beef.
Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
Add remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 328 Calories; 135 Calories from fat; 15g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 73 mg Cholesterol; 849 mg Sodium; 2 g Total Carbohydrate; 1.7 g Dietary Fiber; 27 g Protein; 3.8 mg Iron; 3.5 mg NE Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 5.8 mg Zinc; 18.3 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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