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 teaspoon ground cumin
1 tablespoon brown sugar
1-1/2 teaspoon 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
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.
Serving size: 12 ounces
Calories: 298; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 59mg; Sodium: 353mg; Carbohydrates: 25g Protein: 30g; Fiber: 7g
Extra: Ten Minute Chili
In a large pot, combine 2-cups shredded cooked (leftover or deli) beef, two cans (15 ounces each) rinsed and drained pinto beans, 2-cups picante sauce or thick and chunky salsa and 2-teaspoons chili powder. Cook over medium heat eight to ten minutes or until hot. Stir occasionally. Garnish with sliced scallions and reduced fat sour cream. Serve with deli coleslaw and corn bread to round off a great winter meal. Lime sherbet goes well as dessert.
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