One of the things I like about making chili or stews or casseroles is you don’t have to worry about following a recipe exactly. Have some roasted corn? Use it! Don’t have roasted corn? Use a can of plain corn. Making 2 different recipes? Split the corn!
I was at Trader Joe’s and saw that they had lean beef already cut into cubes and I was feeling lazy and wanted the quickest, easiest thing to throw in the crockpot so I picked up a couple packages of the beef and a couple of bottles of their Cowboy Caviar and went from there… (if you can’t get to a Trader Joe’s, here’s a copycat recipe for the salsa).
So here’s the version of Cowboy Chili I happened to make last night… I’m sure it will be a little different next time. 😉
3 lbs lean stew beef
2 jars Trader Joe’s Cowboy Caviar
1 diced yellow onion
1 15oz can of tomato sauce
1/2 bag of frozen roasted corn
1 can red kidney beans (rinsed)
1 envelope of taco seasoning
Brown the beef in a little bit of olive oil
Mix all ingredients in crockpot. Cook on low (covered) for about 8 hours and then on high (uncovered) for an hour to help the chili thicken. (You can play with the cooking levels and times based on what’s convenient for you).
For 1/8 of the recipe: 413 calories, 7 g fat, 42 g carbs (9 g fiber), 43 g protein.