Spicy HOT Chili

Ingredients

• 2 pounds stew beef, cubed into bite sized pieces
• 1 large sweet onion
• 2 jalapeños, seeded and minced
• 1/2 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
• 1/2 cup Splenda Brown Sugar Blend
• Hot pepper sauce (optional)

Directions

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

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.