Labadie Recipe Database

Name Ancho, Beef and Kidney Bean Chili 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 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 Image