Chunky Beef Chili
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Total Recipe Time: 1-3/4 to 2-1/2 hours
Makes 4 servings
1-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium jalapeño pepper, minced
2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes
|1.||Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.|
|2.||Add remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
Cook's Tip: Canned Mexican or Southwest-style diced tomatoes may be substituted for chili-seasoned tomatoes.
Nutrition information per serving: 328 calories; 15 g fat (4 g saturated fat; 6 g monounsaturated fat); 73 mg cholesterol; 849 mg sodium; 2 g carbohydrate; 1.7 g fiber; 27 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 3.8 mg iron; 18.3 mcg selenium; 5.8 mg zinc.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of niacin.