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“This thick, slow-cooked chili is special to me because it ‘cooks itself’ while I’m at work. My family and friends love it. It’s really nice served with corn bread.” —Patricia Nieh, Portola Valley, California
This recipe is:
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Nutritional Facts 1-1/4 cup (calculated without optional ingredients) equals 343 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 772 mg sodium, 26 g carbohydrate, 6 g fiber, 29 g protein.
Originally published as Chipotle-Black Bean Chili in Simple & Delicious April/May 2011, p37
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Reviewed on Mar. 22, 2012 by howdy-hoe-there
This recipe is very easy to make. My family loved this chili so much they want me to make more and freeze it for lunches. I used extra lean ground beef in my chili as that's what I had on hand. I cooked the beef first before I added it in the slow cooker.
Reviewed on Mar. 09, 2012 by momtoa1
Loved it! My kids aren't big fans of beans, so I used a 4# roast and the kids ate the meat and loved it.
Reviewed on Oct. 28, 2011 by mjlouk
The meat was very tender. It could have been spicier, but it had good flavor and was great with a little sour cream and cheese on top!
Reviewed on Sep. 07, 2011 by caseyjacie
This is fantastic.
Reviewed on May. 19, 2011 by lplindsey
This was my first time making homemade chili, without those prepackaged mixes. The chipotle peppers in adobo sauce gave this the best flavor, and quite a kick! Everyone loved it, this one's a keeper.
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© Reiman Media Group, LLC., 2012