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Spicy Hot Chili

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.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 pounds stew beef, cubed into bite sized pieces
  • 1 large sweet onion
  • 2 jalapeños, seeded and minced
  • ½ or 4 fl oz bottled mesquite flavored liquid smoke
  • 2 heads garlic, minced
  • 1 can of diced tomatoes with jalapeños 14 1/2 ounces
  • 2 cans of chili flavored beans with jalapeños 15 oz
  • 1 can of tomato sauce with garlic and onions 14 1/2 ounces
  • ½ cup Splenda Brown Sugar Blend
  • Hot pepper sauce (optional)

Method
 

  1. Chop onion and dice jalapeños. Set aside.
  2. Combine beef, onions, jalapeños, liquid smoke and garlic in a slow cooker.
  3. Cook on low for 6 hours.
  4. After 6 hours, add the tomatoes, chili beans, kidney beans, tomato sauce, and Splenda to the beef. Add hot pepper sauce if desired.
  5. Cook for an additional 2 hours.
  6. Taste the chili after 2 hours to determine additional Splenda or hot pepper sauce is needed.
  7. Garnish with diced jalapeños, chopped and shredded onions and cheese if desired.
  8. 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.