Beef and Bean Chili Recipe
Adding beans to this meat chili helps to lower the fat and cholesterol in each serving.
Ingredients:
2 pounds lean beef stew meat (trimmed of fat), cut in 1-inch cubes
3 tablespoons vegetable oil
2 cups water
2 teaspoons minced garlic
1 large onion, finely chopped
1 tablespoon flour
2 teaspoon chili powder
1 green pepper, chopped
2 pounds tomatoes, chopped (3 cups)
1 tablespoon oregano
1 teaspoon cumin
2 cups canned kidney beans*
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.
Yield: 9 servings; Serving Size: 8 oz
Each serving provides: Calories: 274, Total fat: 10g, Saturated fat: 2g, Cholesterol: 65mg,
Sodium: 159mg*
Note: To cut back on sodium, try using "no salt added" canned kidney beans, or use beans prepared at home without salt.
