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Pronto Beef Chili

Yield Makes 6 servings
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)

Nutrition 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

How to Make It

  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.