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Chili Verde

Yield 8 servings (serving size: 1 cup chili and 1/2 cup rice)
Appease hearty appetites with this robust two-meat chili. Red wine, salsa, green chiles, and fresh cilantro flame the flavor.

Ingredients

  • 3/4 pound lean boneless round steak, cut into 1-inch cubes
  • 3/4 pound pork tenderloin, cut into 1-inch cubes
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 garlic clove, minced
  • Cooking spray
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 2 (4 1/2-ounce) cans chopped green chiles, undrained
  • 1 cup dry red wine
  • 1 cup no-salt-added salsa
  • 1/4 cup chopped fresh cilantro
  • 2 beef bouillon cubes
  • 1 tablespoon brown sugar
  • 3 tablespoons lemon juice
  • 4 cups hot cooked long-grain rice (cooked without salt or fat)
  • Fresh cilantro sprigs (optional)

Nutrition Information

  • calories 295
  • caloriesfromfat 10 %
  • fat 3.2 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22.9 g
  • carbohydrate 38.3 g
  • fiber 2.5 g
  • cholesterol 52 mg
  • iron 0.0 mg
  • sodium 345 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a Dutch oven coated with cooking spray. Cook over medium-high heat, stirring constantly, until meat is browned.

  2. Add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender, stirring occasionally. Serve over rice; garnish with cilantro sprigs, if desired.

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