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.

Recipe by Sunset January 2001


Recipe Summary

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

322 calories; calories from fat 19%; protein 36g; fat 6.8g; saturated fat 2.7g; carbohydrates 30g; fiber 0.6g; sodium 1672mg; cholesterol 85mg.