Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

Instead of using commercial chili powder to flavor this stew, we puree dried ancho chiles for a customized taste. You can prepare the chile-broth puree up to two days in advance to streamline prep for a busy night.

Jeanne Kelley
Recipe by Cooking Light December 2007

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Randy Mayor; Cindy Barr

Recipe Summary

Yield:
10 servings (serving size: 1 1/3 cups chili, 1 tablespoon sour cream, and about 1 teaspoon cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion to pan; cook 8 minutes or until golden, stirring frequently. Add cumin, garlic, and chiles; cook 3 minutes or until chiles are soft, stirring frequently. Stir in broth and tomatoes; bring to a simmer. Cover, remove from heat, and let stand at room temperature 20 minutes.

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  • Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed chile mixture into a large bowl. Repeat procedure with remaining chile mixture. Set aside.

  • Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef to pan; sauté 10 minutes or until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan, and sauté for 8 minutes or until browned. Stir in pureed chile mixture and beef; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender. Add beans; cook 20 minutes. Stir in salt and black pepper. Top with sour cream and cilantro; serve with lime wedges, if desired.

Nutrition Facts

362 calories; calories from fat 29%; fat 11.7g; saturated fat 4g; mono fat 5.2g; poly fat 1.1g; protein 28.5g; carbohydrates 37.4g; fiber 11.7g; cholesterol 60mg; iron 6.3mg; sodium 504mg; calcium 86mg.
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