Although this recipe for blue cheese dressing is the greatest I’ve ever tried, it’s not for those watching their fat intake.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 pounds cubed beef stew meat
- 2 (15 ounce) cans light red kidney beans, rinsed and drained
- 2 (15 ounce) cans dark red kidney beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15.25 ounce) can corn, undrained
- 1 cup water
- ½ cup shredded Cheddar cheese
- ¼ cup semisweet chocolate, chopped
- ¼ cup chili powder
- 3 tablespoons ground cumin
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground thyme
Instructions
- Combine beef, kidney beans, corn, water, Cheddar cheese, chocolate, chili powder, cumin, brown sugar, garlic powder, salt, black pepper, and thyme in a slow cooker.
- Cover and cook on Low, adjusting seasoning as needed, until meat is tender and no longer pink, 6 to 8 hours.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 13 g |
| Protein | 31 g |
| Saturated Fat | 8 g |
| Sodium | 981 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |