Monday, September 22, 2008

It's that time again....

Time for yummy fall soups and chili!

Here is my standby chili recipe. It's actually a Weight Watchers recipe from a while back, but it is by far the best chili I've ever made. It uses brown sugar which gives it just enough sweetness. I usually make it with my southwestern cornbread(recipe below).

Crock Pot Brown Sugar Chili
8 Servings
240 Calories 4 g. Fiber 6 g. Fat ; 5 points/cup

1 lb. extra-lean ground beef
½ c. brown sugar
2 T. prepared mustard
1 medium sized onion, chopped
2 cans (14 oz. each) kidney or red beans
2 c. low-sodium tomato juice
½ t. salt
¼ t. pepper
1 t. chili powder

Brown ground beef and onion in a nonstick skillet over medium heat. Stir in brown sugar and mustard.

Combine all ingredients in slow cooker.

Cover. Cook on HIGH 2-3 hours. If possible, stir several times during cooking.

Serve with cheese, sour cream, and diced tomatoes on top if you like.

Southwestern Cornbread

1 box Jiffy cornbread (plus necessary ingredients noted on box)
1 can southwestern veggie mix: corn, pinto beans, green chiles- you can really use whatever you like here, just peek around the canned veggie aisle to see what combinations are there

Prepare all cornbread ingredients as noted on box

Drain the southwestern veggie mix and slowly fold into the cornbread mixture

Cook as directed and serve with butter and honey!

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