Pronto Beef Chili

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 19%
  • Protein: 36g
  • Fat: 6.8g
  • Saturated fat: 2.7g
  • Carbohydrate: 30g
  • Fiber: 0.6g
  • Sodium: 1672mg
  • Cholesterol: 85mg

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. 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. 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. 3. Spoon chili into bowls. Serve with sour cream and green onions to add to taste.
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