Ingredients:
1 (10-oz) can diced tomatoes and
green chilies, undrained
1 scant cup beer (7 oz)
1/2 cup chopped onion
1/4 cup hot Mexican or regular chili powder
1 and 1/4 teaspoons each ground cumin, oregano and minced garlic
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
Corn bread or rice
Shredded cheddar cheese
Chopped red onion
Instructions:
1. In 5- or 6-qt
slow cooker, toss beef and pork with flour to coat; stir in remaining chili
ingredients.
2.Cover; cook on
low-heat setting 7 to 8 hours or on high-heat setting 4 to 4.5 hours, until
beef is fork-tender and pork is shredded. Serve with bread or over rice; top
with shredded cheddar cheese and red onion.
•
Makes 8 servings. Per serving: 332 calories, 13 g fat, 121 mg cholesterol,
433 mg sodium. *