Green Chili, Mexican Style

Submitted by flower7

"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 :)"

 

• Ready In: 8hrs 20mins
• Ingredients: 10
• Serves: 9

ingredients

• 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.

 

[mklein50]

This was absolutely delicious and so easy--the biggest job was opening up all those cans. I used meaty beef shanks with a nice marrow bone. The beef shanks added a lot of flavor + because the meast cooked apart, no chopping was needed. Like ND, I added beans. I used seasoned black beans, so I didn't need to drain them. Next time I see a nice pair of beef shanks I will make this again. It's a great brown bag dish!

 

[heatherhopecs]

This was really, really easy. I made it while I was getting ready for work, and that is almost a miracle. To save time, I used pre-cut "stew meat." I added a can of drained navy beans at the end.