Ancho, Beef, and Kidney Bean Chili

Randy Mayor; Cindy Barr

Instead of using commercial chili powder to flavor this stew, we puree dried ancho chiles for a customized taste. You can prepare the chile-broth puree up to two days in advance to streamline prep for a busy night.

Yield: 10 servings (serving size: 1 1/3 cups chili, 1 tablespoon sour cream, and about 1 teaspoon cilantro)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 29%
  • Fat: 11.7g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 28.5g
  • Carbohydrate: 37.4g
  • Fiber: 11.7g
  • Cholesterol: 60mg
  • Iron: 6.3mg
  • Sodium: 504mg
  • Calcium: 86mg

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 cups chopped onion
  • 2 teaspoons ground cumin
  • 6 garlic cloves, minced
  • 2 ounces stemmed dried seeded ancho chiles, torn into 2-inch pieces
  • 4 cups fat-free, less-sodium beef broth
  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 pounds 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 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 10 tablespoon reduced-fat sour cream
  • 1/4 cup chopped fresh cilantro
  • Lime wedges (optional)

Preparation

  1. Heat 1 tablespoon 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, and let stand at room temperature 20 minutes.
  2. 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.
  3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef to pan; sauté 10 minutes or until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan, and sauté for 8 minutes or until browned. Stir in pureed chile mixture and beef; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender. Add beans; cook 20 minutes. Stir in salt and black pepper. Top with sour cream and cilantro; serve with lime wedges, if desired.
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