Green Chili, Mexican Style

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

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 :)

Ingredients Nutrition


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


Most Helpful

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.

Vicki in CT January 18, 2008

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

Angela P. January 08, 2008

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.

Ginny Sue July 14, 2007

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