Beef Chili


1 pound beef round, trimmed and cut into ½-inch chunks

Salt & freshly ground pepper, to taste

1½ tablespoons canola oil

3 onions, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

6 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped

2 tablespoons ground cumin

2 tablespoons chili powder

1 tablespoon paprika

2 teaspoons dried oregano

12 ounces water

1 28-ounce can diced tomatoes

8 sun-dried tomatoes, (not packed in oil), snipped into small pieces

2 bay leaves

3 19-ounce cans dark kidney beans

¼ cup chopped fresh cilantro

2 tablespoons lime juice



Heat 1 tablespoon of oil in a Dutch oven, add meat and season with salt and pepper. Brown meat and remove from pan. Reduce heat to medium, add ½ tablespoon of oil, onions and bell peppers; cook, stirring frequently, until onions are golden brown. Add garlic, jalapenos, cumin, chili powder, paprika and oregano for about 2 minutes, stirring constantly. Add water and simmer. Add diced tomatoes, sun-dried tomatoes, bay leaves and beef. Cover and simmer, stirring occasionally, until beef is very tender, 1½ to 2 hours. Add 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.


Alternative: add diced chicken or ground turkey for a lighter recipe.


Nutritional Information:

Serving size: 1 cup

Per serving: 218 calories

5 g fat

11 g fiber

31 g carbohydrates

18 g protein

27 mg cholesterol

5 g sugars