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Beef and Bean Chili
Adding beans to this meat chili helps to lower the fat and cholesterol in each serving.
|Serving Size||8 oz|
|Total Fat||10 g|
|Saturated Fat||2 g|
Ingredients and Preparation
|Lean beef stew meat (trimmed of fat), cut in 1 inch cubes||2 pounds|
|Vegetable oil||3 tablespoons|
|Garlic, minced||2 teaspoons|
|Onion, finely chopped||1 large|
|Chili powder||2 teaspoons|
|Green pepper, chopped||1|
|Tomatoes, chopped||2 pounds (3 cups)|
|Canned kidney beans *||2 cups|
To cut back on sodium, try using "no salt added" canned kidney beans, or use beans prepared at home without salt.
- Brown meat in a large skillet with half of vegetable oil. Add water. Simmer covered for 1 hour until meat is tender.
- Heat remaining vegetable oil in second skillet. Add garlic and onion and cook over low heat until onion is softened. Add flour and cook 2 minutes. Add the garlic-onion-flour mixture to the cooked meat. Then add the remaining ingredients to the meat mixture. Simmer 1/2 hour.