Chunky Chili
• cook time: 30 mins
• servings: 4
Curl up on a cool fall day with a hot bowl of this colorful chili. Beef, tomatoes, onion, and chili peppers are just a few of the ingredients that give this soup its traditional spicy flavor. Use reduced-fat cheese and lean meat to make it both tasty and good for you at the same time.
ingredients
12 ounces beef top round steak, trimmed of separable fat.
2 corn tortillas
Nonstick spray coating
12 ounces beef top round steak, trimmed of separable fat.
2 corn tortillas
Nonstick spray coating
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 15-ounce can kidney beans, drained and rinsed
• 1 14-1/2-ounce can low-sodium tomatoes, undrained
• 1 cup water
• 1 4-1/2-ounce can diced green chili peppers
• 1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1 teaspoon chili powder
• 1 teaspoon instant beef bouillon granules
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 cup shredded reduced-fat cheddar cheese (1 ounce)
directions
1. Partially freeze meat about 30 minutes. Thinly slice across the grain into bite-size strips.
2. Cut or tear tortillas into bite-size strips. Spread on an ungreased baking sheet. Bake in a 350 degree F oven about 10 minutes or until crisp and dry. Set aside.
3. Spray an unheated large skillet with nonstick coating. Preheat over medium-high heat. Add meat, onion, and garlic. Cook and stir until meat is brown and onion is tender. Stir in the kidney beans, undrained tomatoes, water, chili peppers, basil, chili powder, bouillon granules, cumin, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until meat is tender.
Ladle into individual serving bowls. Sprinkle each serving with some of the tortilla strips and 1 tablespoon shredded cheese. Makes 4 servings. Yum!
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