- Details
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Parent Category: Recipes
Game Day Chili
1 TB vegetable oil
1 small green bell pepper, seeded and chopped
2 medium onions, chopped
4 cloves garlic, minced
2 tsp. chili powder, or to taste
1-1/2 tsp. ground cumin
2 lb. boneless beef round, cut into 1/2" cubes
1 can (15 oz.) chopped tomatoes, undrained
1-1/2 cups low sodium beef broth
1 tsp. dried oregano
1 TB cornmeal
1 can (15 oz.) kidney beans, rinsed and drained Salt, to taste
Garnishes:
Chopped onion
Chopped green bell pepper
Nonfat sour cream
In a large heavy soup pot, heat the oil over medium heat. Add the green pepper, onions and garlic and sauté, stirring occasionally, until the vegetables are soft, about 8 minutes.
Add the chili powder and cumin and cook, stirring frequently, for 30 seconds.
Add the beef, tomatoes, beef broth and oregano and simmer for 1-1/2 hours, until the beef is tender.
Add the cornmeal and beans and cook for 5 minutes, or until the chili has thickened and the beans are warmed through.
Serve in warm bowls garnished with onions, green peppers and sour cream, if desired.
Serves: 6.
