Notes: Serve chili with hot cooked black beans or pinto beans and warm corn tortillas; accompany with a sliced-orange and -onion salad dressed with seasoned rice vinegar.
Yield:
Makes 6 servings
Recipe from
Nutritional Information
Calories
322
Caloriesfromfat
19 %
Protein
36 g
Fat
6.8 g
Satfat
2.7 g
Carbohydrate
30 g
Fiber
0.6 g
Sodium
1672 mg
Cholesterol
85 mg
Ingredients
1
onion (1/2 lb.), peeled and chopped
2
cloves garlic, peeled and pressed or minced
1 teaspoon
cumin seed
1
can (19 oz.) red enchilada sauce (also called red chili sauce)
1
package (about 2 lb.) cooked boned beef pot roast with gravy
Reduced-fat sour cream
Thinly sliced green onions (including tops)
Preparation
1. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir onion, garlic, and cumin seed until onion is limp, about 5 minutes. Add enchilada sauce and stir until simmering.
2. Discard any solidified fat from beef and sauce. Scrape sauce from meat and stir into enchilada sauce mixture. Cut beef into 3/4-inch cubes and add to pan; cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is hot, 5 to 8 minutes.
3. Spoon chili into bowls. Serve with sour cream and green onions to add to taste.
January 2001
