Belly Bytes  

Tender beef tenderloin with peppers, onions, garlic, cumin, oregano, stewed tomatoes and a can of light beer to make it extra special.

Ingredients:

3 pounds lean beef tenderloin
1 cup chopped green bell pepper
1 cup chopped onion
1/4 to 1/2 teaspoon crushed red pepper
1 garlic clove, minced
1 tablespoon chili powder
1 1/4 teaspoons ground cumin
1 tablespoon brown sugar
1 1/2 teaspoons dried oregano
1 (28-ounce) can no salt added stewed tomatoes, undrained and chopped
1 (12-ounce) can no salt added tomato paste
1 (12-ounce) bottle light beer
2 (15-ounce) cans kidney beans, drained

Directions

Trim excess fat from beef and cut into 1/2 inch pieces. Spray a large stockpot with nonstick cooking spray and heat over medium-high heat until hot. Add half of the meat and cook until browned. Remove from heat and drain. Repeat with remaining meat.

Spray stockpot again with nonstick cooking spray and heat over medium heat. Add bell pepper, onion, red pepper, and garlic and saute 8 minutes or until vegetables are tender. Return the cooked meat to the pot and add remaining ingredients. Bring to a boil then reduce heat, cover and simmer for 1 hour or until meat is tender.

Recipe makes 12 servings Beef Chili.

Nutritional analysis per 12 ounces:
Calories: 298
Total fat: 8 grams (25% of calories)
Saturated fat: 3 grams
Cholesterol: 59 mg
Sodium: 353 mg Non-fat
Carbohydrate: 25 grams (34% of calories)
Protein: 30 grams (41 % of calories)
Dietary fiber: 7 grams

Back to Soup Recipes