Beef and Bean Chili
Adding beans to this meat chili helps to lower the fat and cholesterol in each serving.
Nutrition Facts
| Serving Size |
8 oz |
|
Calories
|
274
* |
|
Total Fat
|
10 g |
| Saturated Fat |
2 g |
|
Cholesterol
|
65 mg |
|
Sodium
|
159 mg |
Drain fat from cooked beef to lower the amount of calories and fat.
Ingredients and Preparation
| Ingredients |
Measures |
| Lean beef stew meat (trimmed of fat), cut in 1 inch cubes |
2 pounds |
| Vegetable oil |
3 tablespoons |
| Water |
2 cups |
| Garlic, minced |
2 teaspoons |
| Onion, finely chopped |
1 large |
| Flour |
1 tablespoon |
| Chili powder |
2 teaspoons |
| Green pepper, chopped |
1 |
| Tomatoes, chopped |
2 pounds (3 cups) |
| Oregano |
1 tablespoon |
| Cumin |
1 teaspoon |
|
Canned kidney beans
* |
2 cups |
To cut back on sodium, try using "no salt added" canned kidney beans, or use beans prepared at home without salt.
Directions
- Brown meat in a large skillet with half of vegetable oil. Add water. Simmer covered for 1 hour until meat is tender.
- Heat remaining vegetable oil in second skillet. Add garlic and onion and cook over low heat until onion is softened. Add flour and cook 2 minutes. Add the garlic-onion-flour mixture to the cooked meat. Then add the remaining ingredients to the meat mixture. Simmer 1/2 hour.