Green Chili, Mexican Style

flower7's Note:

This came from a Weight Watchers cookbook. Very tasty, with a nice "kick" to it. I'm sure it could easily be done on the stovetop, just cook until the beef is fall-apart tender. I sometimes have a difficult time finding the Mexican tomatoes so have also used diced ones with green chiles (and added more garlic). Serve with sour cream and a nice crusty bread (or flour tortillas). A 1 cup serving is 3 WW points. Update 2/12/2010: This won 2nd place (a fraction of a point away from 1st) today at a chili cook-off at work :)

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 9

• 1 1/2 lbs lean top round steaks, cut in 1-inch pieces
• 16 ounces tomatillo salsa
• 14 1/2 ounces Mexican-style stewed tomatoes, drained, chopped (these have garlic, cumin & jalapenos in them)
• 14 1/2 ounces beef broth (fat free)
• 2 (4 1/2 ounce) cans chopped green chilies, undrained
• 1 cup chopped onion
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 4 garlic cloves, minced
• 1 1/2-2 teaspoons chili oil (to taste)

Directions:

1. Combine all ingredients in a 5 quart slow cooker and stir well.
2. Cover and cook on low for 8 hours.

Reviews

[Vicki in CT]

Calling this a chili is somewhat of a misnomer as this is very watery and more like a brothy soup. However, it is delicious. I used extra hot Rotel so it had a great kick and topped with non fat sour cream and cheese. Equally as good with tortillas or chips. Next time will cut the meat a little smaller too. I didn't use the chilil oil as I thought it was great without it.

[Angela P.]

This was very easy and authentic tasting, the fact that it is from weight watchers is just another bonus!

[Ginny Sue]

This was very good. I did not add the chili oil because I did not have any. The meat turned out very tender and the broth was just right; not too spicy. I used this as a filling for soft tacos.