- 6
Ingredients
- 1 tablespoon canola oil, divided
- 1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2 inch cubes
- 3/4 teaspoon salt
- 1 1/2 cups chopped onion
- 1/2 cup chopped green bell pepper
- 2 tablespoons tomato paste
- 1 tablespoon minced fresh garlic
- 2 teaspoons diced jalapeno peper
- 2/3 cup dry red wine
- 1 1/2 teaspoons ground ancho chile pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 (28-oz) can whole tomatoes, undrained and chopped
- 1 (15-oz) can no-salt-added kidney beans, rinsed and drained
- 1 cup coarsely chopped carrot
- 6 tablespoons reduced-fat sour cream
- 2 tablespoons fresh cilantro leaves
Preparation
Step 1
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; saute 8 minutes, turning to brown all sides. Remove beef.
2. Add 2 teaspoons oil to pan. Add onion and bell pepper; saute 3 minutes. Add tomato paste, garlic, and jalapeno, saute 2 minutes stirring constantly. Add wine, bring to a boil scraping pan. Cook 2 minutes. Return beef to pan.
3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender.
Ladle into bowls, top with sour cream and cilantro.