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id 753
Name Ancho, Beef and Kidney Bean Chili
Main Dish Category Soups and Stews
Secondary Dish Category Main Dish,
Main Ingredient Chuck Roast
Other Ingredient Diced Tomatoes
Number of People 10
List of Ingredients 2 T olive oil, divided

2 cups chopped onion

2 tsp. ground cumin

6 garlic cloves, minced

2 oz. stemmed dried seeded ancho chiles, torn into 2-inch pieces

4 cups fat-free, less-sodium beef broth

28 oz. can diced tomatoes, drained

2 lbs. boneless chuck roast, trimmed and cut into 2-inch cubes

cooking spray

2 1/2 cups chopped green bell pepper (about 2 large)

6 cups cooked kidney beans

3/4 tsp salt

1/2 tsp. freshly ground black pepper

10 T reduced-fat sour cream

1/4 cup chopped fresh cilantro

lime wedges (optional)
Description Heat 1 T. olive oil in a large saucepan over medium heat.  Add onion to pan; cook 8 minutes or until golden, stirring frequently.  Add cumin, garlic, and chiles; cook 3 minutes or until chiles are soft, stirring frequently.  Stir in broth and tomatoes; bring to a simmer.  Cover, remove from heat, let stand at room temperature 20 minutes.



Place half of chile mixture in a blender.  Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Pour pureed chile mixture into a large bowl.  Repeat procedure with remaining chile mixture.  Set aside.



Heat remaining 1 T oil in a large Dutch oven over medium-high heat.  Add beef to pan; saute 10 minutes or until browned on all sides.  Remove beef from pan.  Coat pan with cooking spray.  Add bell pepper to pan and saute for 8 minutes or until browned.  Stir in pureed chile mixture and beef; bring to a boil.  Cover, reduce heat, and simmer one hour or until beef is tender.  Add beans; cook 20 minutes.  Stir in salt and black pepper.  Top with soure cream and cilantro; serve with lime wedges, if desired.
Time 1 hour
Cooking Type StoveTop
Difficulty (1-5) 2
Notes Serving size is 1 1/3 cups chile, 1 T sour cream and 1 tsp. cilantro



Per serving:  362 calories, 11/7 g fat, 4 g saturated, 28.5g protein, 37.4g carbohydrates, 11.7g fiber, 60mg cholesterol, 6.3mg iron, 504mg sodium, 86mg calcium
Origin Cooking Light, December 2007
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