Heart-Healthy Chili is a delicious, easy to make and hearty recipe for a spicy beef and bean chili. Main Ingredients: beef steak, tomatoes, onions, jalapeno peppers, bell peppers and packed with spices for a very flavorful chili. It is slow simmered on the stove and ready in under (4) hours. It is also a low calories, low fat, low sodium, low cholesterol, low sugars, low carbohydrates, Weight Watchers (5 PointsPlus), (8 SmartPoints) recipe. Makes 12 servings. Heart-Healthy Chili will be loved by all of your family, friends and guests.
Prep Time: 30 Minutes.
Cooking Time: 3-1/4 Hours.
Total Time: 3-3/4 Hours
(1lb) beef round steak, trimmed, cut in 1/2″ chunks
Salt & freshly ground black pepper, to taste
1-1/2 tbsp canola oil, divided
3 medium-size onions, chopped
1 green bell pepper, seeded, pith removed, chopped
1 red bell pepper, seeded, pith removed, chopped
6 garlic cloves, minced
2 jalapeno peppers, seeded, finely chopped
2 tbsp ground cumin
2 tbsp chili powder
1 tbsp paprika
2 tsp dried oregano
(12 oz) dark or light beer
1 (28 oz) can diced tomatoes, undrained
8 sun-dried tomatoes, (NOT oil-packed), snipped into small pieces
2 bay leaves
3 (19-21 oz) cans dark kidney beans, rinsed
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1. Season beef with salt and pepper. Heat 1-1/2 teaspoons of the oil in a Dutch oven over medium-high heat. Add in half of the beef. Cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1-1/2 teaspoons oil and remaining beef.
2. Reduce heat to medium and add remaining 1-1/2 teaspoons oil to the pot. Add in the onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add in the garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
3. Add the beer and simmer, scraping up any browned bits, for about 3 minutes. Add the diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1-1/2 to 2 hours.
4. Add in the beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.
Cover and refrigerate for up to 2 days or freeze for up to 2 months.
For a hot, smoky chili: Add 1 tablespoon chopped chipotle peppers in adobo sauce.
Yield: 12 Servings.
Serving Size: 1 cup.
Weight Watchers (PointsPlus = 5), (8 SmartPoints)
Carb Choices: 2
1 Starch + 1-1/2 Vegetable + 2-1/2 Meat (L)
Calories: 235. Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 24mg, Sodium: 496mg, Sugars: 18g, Carbohydrates: 31g, Fiber: 11g, Protein: 17g, Vitamin A: 35 %DV, Vitamin C: 90 %DV, Iron: 20 %DV, Potassium: 582mg
Original recipe and image from: Meredith Corporation. http://www.eatingwell.com/recipes/ultimate_beef_chili.html
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