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Slow Cooker Cactus Chili

Denise D

"A savory Southwestern chili."
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4 h 15 m servings 400 cals
Original recipe yields 10 servings

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  1. Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes.
  2. Transfer beef and onion to a slow cooker. Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper.
  3. Cook on Low until flavors combine, about 4 hours.

Nutrition Facts

Per Serving: 400 calories; 12.4 g fat; 48.7 g carbohydrates; 26.6 g protein; 55 mg cholesterol; 1347 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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This was delicious chili. I know I have eaten nopales before but not in ages and I know I have never cooked with them. They added a nice favor to the chili and were tender. My changes.. hominy ...

Not bad for tomato based gringo "Chili" without an 'E.' Instead of corn, use posole or hominy. Posole has a better texture. A little more Red Chile powder. The chipotle give s nice taste but the...

This dish was a great success for us. I made a vegetarian version by leaving out the meat. Added some carrots and peppers. I absolutely recommend it. This is going to be one of our favorites.