Chili, The Big

By Gibby

Janet and Greta Podliski recipe: Spicy beef chile with 2 kinds of beans.Can subsitute extra lean ground beef or cubed bonelsss chicken breast

Ingredients

• 1 1/2 lb stewing beef cut into 1 inch thick cubes
• 1 cup chopped red bell peppers
• 1 cup chopped green bell peppers
• 1 cup chopped red onion
• 2 cloves of garlic minced
• 3 cups of low sodium low fat beef broth
• 1 1/2 cups of salsa
• 1 can (19 oz)tomatoes, undrained, cut up
• 1 1/2 tbsp chili powder
• 1-1/2 tsp cumin
• 1 1/2 tsp oregano
• 1 tsp ground coriander
• 1/2 tsp ground black pepper
• 1 can black beans drained and rinsed
• 1 can red kidney beans drained and rinsed
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp honey
• 285 calories
• 5.7 gm fat
• 28.4 gm protein
• 5.3 gm of fiber
• 35 gm carbohydrates

Preparation

Step 1

Spray a large saucepan or soup pot with non stick spray. Add beef. Cook and stir over high heat until beef is browned all over.Ad peppers onions and garlic. Reduce heat to medium. Cook and stir for 4 to 5 minutes until vegetables begin to soften.
Add broth, salsa, tomatoes and their juice, chili powder, cumin, oregano, coriander, and black pepper. Bring to a boil. Reduce heat and simmer covered for 1 1/2 hours, stirring occasionally.
Add beans and simmer for 15 minutes more.Remove from heat. Stir in cilantro, lime juice and honey. Serve hot.