Chili con Carne II

Description

A classic recipe made with flavorful beef chuck roast and simmered to fork-tender perfection.

• Contributed by Healthy Recipes for diabetic Friends Y-Group
• Source: www.txbeef.org
• Prep: 15 minutes | Cook: 1½ hours
• Servings: Serves 8

Procedures

• 2½ lb boneless beef chuck pot roast
• 3 tbsp ancho chili powder, divided
• 2 tbsp vegetable oil, divided
• 1 tsp salt
• 1½ cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 1 yellow bell pepper, chopped
• 1 poblano pepper, chopped
• 2 cans (14½ oz each) diced tomatoes, undrained
• 1 tsp unsweetened cocoa powder
• ¼ tsp ground cinnamon
• fresh cilantro leaves and lime wedges

Procedures

1. Cut beef into ½-inch pieces.
2. Sprinkle with 1 tbsp chili powder; toss to coat.
3. Heat 1 tbsp oil in stockpot over medium heat until hot; brown half of beef.
4. Remove from stockpot; repeat with remaining beef.
5. Season with salt.
6. Heat remaining oil in same stockpot over medium heat until hot.
7. Add onion and garlic; cook and stir 3 – 4 minutes or until tender.
8. Add bell pepper and poblano pepper; cook and stir 2 minutes.
9. Add beef, tomatoes, remaining chili powder,cocoa powder and cinnamon; bring to a boil.
10. Reduce heat; cover tightly and simmer 1½ to 1¾ hours, or until beef is fork-tender.
11. Serve with cilantro and lime wedges, as desired.

Nutritional information

Per Serving:

• 246 calories | 10g fat (3g saturated fat, 2g monounsaturated fat) | 53 mg cholesterol | 682 mg sodium | 12g carbs | 1.6g fiber | 29g protein | 4.6 mg niacin | 0.4 mg vitamin B6 | 1.9mcg vitamin B12 | 3.1 mg iron | 27.4mcg selenium | 6.5 mg zinc