Tuesday, November 27, 2012

FastFit Recipe Of The Week: Beef Chili


3 pounds lean beef (the eye, top and bottom round cuts are the leanest)
1 cup chopped green bell pepper
1 cup chopped onion
1/4 to 1/2 teaspoon crushed red pepper
1 garlic clove, minced
1 tablespoon chili powder
1 1/4 teaspoons ground cumin
1 tablespoon brown sugar
1 1/2 teaspoons dried oregano
1 (28-ounce) can no salt added stewed tomatoes, undrained and chopped
1 (12-ounce) can no salt added tomato paste
1 (12-ounce) bottle light beer
2 (15-ounce) cans kidney beans, drained

Trim excess fat from beef and cut into 1/2 inch pieces. Spray a large stockpot with nonstick cooking spray and heat over medium-high heat until hot. Add half of the meat and cook until browned. Remove first batch and repeat with remaining meat.
Spray stockpot again with nonstick cooking spray and heat over medium heat. Add bell pepper, onion, red pepper, and garlic and saute 5-6 minutes or until vegetables are tender. Return the cooked meat to the pot and add remaining ingredients. Bring to boil then reduce heat, cover and simmer for 1 hour or until meat is tender.
Makes 12 Servings
Serving Size: 12 ounces

Total Calories:  298
Total Protein:   30g (41% of calories)
Total Carbohydrate: 25g (34% of calories)
Total Fat:  8g (25% of calories)
Fiber:  7g


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