Low Fat Recipe
A hearty beef chili made with lean beef tenderloin, peppers, onion, garlic, chili powder, cumin, oregano, tomatoes, kidney beans and the real flavor kick - a bottle of light beer!
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 clove garlic, minced
1 tablespoon chili powder
1-1/4 teaspoons ground cumin
1 tablespoon brown sugar
1-1/2 teaspoons dried oregano
1 can (28-ounce) no salt added stewed tomatoes, undrained and chopped
1 can (12-ounce) no salt added tomato paste
1 bottle (12-ounce) light beer
2 cans (15-ounce) 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 one hour or until meat is tender.
Serving size: 1 cup
Calories: 298; Total Fat: 8g; Saturated fat: 3g; Cholesterol: 59mg; Sodium: 353mg; Carbohydrate: 25g; Protein: 30g; Dietary fiber: 7g
Exchanges: Starch/Bread 1, Lean Meat 3-1/2, Vegetable 2