Crockpot Barbecue Chili is an easy and delicious recipe for the fall and winter seasons. A tasty and different approach to chili and also a healthy, low calories, low fat, low cholesterol, low carbohydrates, low sugars, diabetic friendly and a WeightWatchers (6) PointsPlus recipe. Makes 14 servings. Refrigerate any leftovers and use later as a topping over baked potatoes or use for chili dogs. Crockpot Barbecuecrockpot-barbecue-chili Chili will be loved by family and guests alike. INGREDIENTS: 2 tbsp oil 1 (lb) beef top round steak, cut into 1/2-inch pieces 1 lb extra-lean ground beef 1 onion, finely chopped 1/4 cup A.1. Dry Rubs Bold Original 3 garlic cloves, minced 2 (15-1/2oz) cans kidney beans, drained, rinsed 1 (21.45 oz) can no-salt-added diced tomatoes, undrained 1 (18 oz) bottle hickory smoke barbecue sauce 3/4 cup shredded Cheddar cheese DIRECTIONS: 1. Heat oil in a large skillet. Add next 5 ingredients; stir. Cook 10 minutes or until meat is evenly browned, stirring frequently. Transfer to slow cooker. 2. Stir in all remaining ingredients except cheese; cover with lid. Cook on LOW 7 to 8 hours or HIGH 4 to 5 hours. 3. Serve topped with cheese. Yield: 14 Servings Serving Size: 1 Cup per serving. WW PointsPlus+ = 6 Carb Choices: 2 Diet Exchange: 2 Meat (L) + 2 Starch NUTRITIONAL INFORMATION: Calories: 250, Total Fat 7g, Saturated Fat 2.5g, Cholesterol 40mg, Sodium 630mg, Sugars 15g, Carbohydrates 28g, Fiber 4g, Protein 18g
Posted on: Tue, 21 Jan 2014 02:46:45 +0000
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