Ancho, Beef, and Kidney Bean Chili

Ancho, Beef, and Kidney Bean Chili
Photo by Randy Mayor

Ingredients

  • 1 (28-ounce) can diced tomatoes, undrained
  • 10 tablespoon reduced-fat sour cream
  • 2 tablespoons olive oil, divided
  • Lime wedges (optional)
  • ¾ teaspoon salt
  • ¼ cup chopped fresh cilantro
  • 4 cups fat-free, less-sodium beef broth
  • + 25 more ingredients
    • 10 tablespoon reduced-fat sour cream
    • 2 cups chopped onion
    • 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
    • 6 cups cooked kidney beans
    • ¾ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
    • 2 teaspoons ground cumin
    • Lime wedges (optional)
    • 2 tablespoons olive oil, divided
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons ground cumin
    • 1 (28-ounce) can diced tomatoes, undrained
    • ¼ cup chopped fresh cilantro
    • 2 ounces stemmed dried seeded ancho chiles, torn into 2-inch pieces
    • Cooking spray
    • 2 cups chopped onion
    • 6 cups cooked kidney beans
    • 4 cups fat-free, less-sodium beef broth
    • 6 garlic cloves, minced
    • Cooking spray
    • 2 ½ cups chopped green bell pepper (about 2 large)
    • 2 ounces stemmed dried seeded ancho chiles, torn into 2-inch pieces
    • 6 garlic cloves, minced
    • 2 ½ cups chopped green bell pepper (about 2 large)

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion to pan; cook 8 minutes or until golden, stirring frequently. Add cumin, garlic, and chiles; cook 3 minutes or until chiles are soft, stirring frequently. Stir in broth and tomatoes; bring to a simmer. Cover, remove from h...

View full recipe at My Recipes

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