South Beach Diet Version of Chunky Beef Chili |
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Prep Time: 45 Minutes Cook Time: 135 Minutes |
Ready In: 180 Minutes Servings: 12 |
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I revamped one of my favorite cold weather recipes to better fit within my new diet. I think this works for Phase 1. Ingredients:
2 tablespoons olive oil |
6 lbs beef chuck, well trimmed of fat and cut into 1 . 5 inch cubes |
to taste salt and pepper |
2 medium onions, chopped |
2 green peppers, chopped |
2 jalapenos, finely chopped |
6 garlic cloves, finely chopped |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
1 (14 1/2 ounce) can diced tomatoes |
2 cups reduced-sodium beef broth |
2 -4 cups pinto beans (optional) or 2 -4 cups canned pinto beans (optional) or 2 -4 cups canned kidney beans (optional) |
1 ounce unsweetened chocolate, finely chopped |
Directions:
1. Heat the oil in a large dutch oven over high heat. Season beef with salt and pepper and brown beef in batches, without crowding pot. Transfer browned beef to bowl or platter.
2. Add onions, green peppers and jalapenos to pot and cook, stirring often, until soft, about 5 minutes.
3. Add garlic to pot and cook veggies one minute more.
4. Sprinkle veggies with chili powder, cumin and oregeno. Stir well.
5. Return beef and any juices to pot. Stir in tomatoes with their juice and broth.
6. Bring to a boil. Reduce heat to medium-low and cover pot. Simmer until meat is tender, about 2 hours.
7. Remove from heat and let cool a few minutes. Skim off surface fat. Stir in chocolate and cooked beans, if desired.
8. Serve with sour cream, shredded low-fat cheddar and chopped green onions, if desired.
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