Easy hot chili

Yield: 4 servings

Measure Ingredient
x Vegetable cooking spray
1 pounds Ground chuck
¼ cup Chopped onion
1 can (8-oz.) No-salt-added tomato sauce
1 cup Water
1 can (10-oz.) Tomatoes and green chiles; drained
2 tablespoons All-purpose flour
2 tablespoons Chili powder
¼ teaspoon Ground cumin (optional)

Coat a large skillet with cooking spray. Add meat and onion; cook until browned, stirring to crumble meat. Drain well; pat meat mixture with paper towels. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add tomato sauce, water, and tomatoes and chiles.

Combine flour, chili powder (and cumin, if desired). Stir into beef mixture. Cover and simmer 20 minutes, stirring occasionally. Yield: 4 (1-cup) servings (30% calories from fat).

PER SERVING: CALORIES 234; FAT 7.7g; CARB 13.0g; PROTEIN 25.8g; CHOLESTEROL 70mg; SODIUM 403mg. From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 09-23-95

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