Spicy HOT Chili
A bold, smoky slow-cooker beef chili made with tender stew beef, jalapeños, garlic, tomatoes, and beans. It cooks low and slow for deep flavor, with a touch of brown sugar blend to balance the heat.
Ingredients
Method
- Chop onion and dice jalapeños. Set aside.
- Combine beef, onions, jalapeños, liquid smoke and garlic in a slow cooker.
- Cook on low for 6 hours.
- After 6 hours, add the tomatoes, chili beans, kidney beans, tomato sauce, and Splenda to the beef. Add hot pepper sauce if desired.
- Cook for an additional 2 hours.
- Taste the chili after 2 hours to determine additional Splenda or hot pepper sauce is needed.
- Garnish with diced jalapeños, chopped and shredded onions and cheese if desired.
- Serve immediately
Notes
Food Exchanges: 1 Starch, 1 Vegetable, 2 Medium-Fat Meats, 1 Fat
This recipe contest submission is by Kristin G. from Stow, OH. Courtesy of Splenda, Inc. Spelnda is a no-calorie sweetener made from sugar that is suitable for diabetics.
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