Green Chili, Mexican Style

"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 :)"
 
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photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
Ready In:
8hrs 20mins
Ingredients:
10
Serves:
9
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ingredients

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directions

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

Questions & Replies

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Reviews

  1. 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.
     
  2. Angela P.
    This was very easy and authentic tasting, the fact that it is from weight watchers is just another bonus!
     
  3. 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.
     
  4. 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!
     
  5. 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.
     
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RECIPE SUBMITTED BY

I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
 
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