Hearty Steak and Bean Chili
Got a craving for chili? The name says it all. Add your choice of toppings for this recipe, perfect for game day or any night of the week.
-
3 hrs
15 min -
8
SERVINGS -
290
Cal -
32 g
Protein
Ingredients:
- 3 pounds Shoulder Steaks, cut 3/4 inch thick
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 2-1/2 cups roasted tomato or regular salsa
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 2 cans (15 ounces each) black beans, rinsed, drained
- Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato and tortilla chips (optional)
Cooking:
-
Cut beef steaks into 3/4-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches; season with salt. Set aside.
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Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender. Return beef and accumulated juices to stockpot. Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
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Serve chili in bowls. Garnish with Toppings, as desired.
Nutrition:
0 % *
0 % DV **
0 % DV
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 289 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 78 mg Cholesterol; 736 mg Sodium; 23 g Total Carbohydrate; 6.1 g Dietary Fiber; 32 g Protein; 5 mg Iron; 11.2 mg NE Niacin; 0.8 mg Vitamin B6; 3.3 mcg Vitamin B12; 8.1 mg Zinc; 31.5 mcg Selenium; 89.2 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
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