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.
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)
How to Make It
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.
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.
Spoon chili into bowls. Serve with sour cream and green onions to add to taste.