Make you famous lite beef chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef top sirloin steak cut into 1/2-inch cubes OR- ground chuck |
| 1 | cup | Frozen corn |
| 2 | Cans beef broth (14-1/2 oz. each) | |
| 1½ | cup | Water |
| ½ | Red bell pepper; chopped | |
| 6 | Corn tortillas cut in strips | |
| ½ | Poblano pepper; chopped | |
| 2 | tablespoons | Chili powder |
| 1 | Celery stalk; chopped | |
| 2 | teaspoons | Ground cumin |
| 1 | Carrot; chopped | |
| 1 | teaspoon | Dried oregano leaves |
| 2 | Jalapeno peppers finely diced | |
| 2 | Garlic cloves; minced | |
| 1 | cup | Jicama; diced |
| 32 | ounces | Canned black beans, rinsed |
| 2 | tablespoons | Fresh cilantro, chopped |
| 3 | Roma tomatoes; chopped | |
| Salt and pepper to taste | ||
Directions
The variety of fresh vegetables in this unique chili give it an original flavor. And, your waistline will smile! Heat broth and water over medium heat in a 4 quart pot. Add tortillas and bring to a boil. Reduce heat and simmer until tortillas dissolve.
Meanwhile, brown beef over medium heat in a non-stick skillet, drain fat, and add seasonings. Add beef and vegetables. except jicama and cilantro, to stock pot. Simmer on low heat 30 min. to 1 hour. Season to taste. Just before serving, stir in jicama and cilantro.
Serving Suggestion: Cornbred Muffins or Corn Tortillas and Stewed Apples.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --