Beef & Bean Chili

Throw this in the crock pot before kick-off this Sunday, and serve up delicious warm bowls of chili at half-time!

INGREDIENTS:

  • 2 lb lean beef stew meat (trimmed of fat), cut into 1-inch cubes
  • 3 Tbsp vegetable oil, divided
  • 2 C water
  • 2 tsp minced garlic
  • 1 large onion, finely chopped
  • 1 Tbsp flour
  • 2 tsp chili powder
  • 1 green pepper, chopped
  • 2 lb tomatoes, chopped (about 3 C)
  • 1 Tbsp oregano
  • 1 tsp cumin
  • 2 C canned kidney beans (use no-salt-added to reduce sodium)

DIRECTIONS:

  1. Brown meat in a large skillet with half of vegetable oil. Add water. Simmer, covered, for 1 hour until meat is tender.
  2. Heat remaining vegetable oil in a second skillet. Add garlic and onion, and cook over low heat until onion is softened. Add flour and cook 2 minutes.
  3. Add the garlic-onion-flour mixture to the cooked meat. Then add the remaining ingredients, and simmer for ½ hour.
  • PREP TIME: 10 Minutes
  • COOK TIME: 2 Hours
  • YIELDS: 9 Servings
  • SERVING SIZE: 8 oz Soup
  • CALORIES: 274
  • TOTAL FAT: 10 G
  • SATURATED FAT: 2 G
  • CHOLESTEROL: 65 MG
  • SODIUM: 159 MG

Recipe from StayWell