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Add a photoServings: 6
Ingredients
- 2 Tbsp. Vegetable oil
- 2 c. Minced onions
- Â Â Salt to taste
- Â Â Cayenne pepper to taste
- 2 lb Beef bottom round cut 1/2" cubes
- 1 Tbsp. Chili pwdr
- 2 tsp Grnd cumin
- Â Â Crushed red pepper to taste
- 2 tsp Dry oregano
- 2 Tbsp. Minced garlic
- 3 c. Crushed tomatoes
- 1/2 c. Tomato paste
- 2 c. Beef stock
- 2 c. Canned dark-red kidney beans
- 1 bag Frito Chips
- 1Â 1/2 c. Grated Monterey Jack cheese
- 6 Tbsp. Lowfat sour cream
- 1 sm jar Jalapenos
Directions
- In a large saucepan, heat the vegetable oil. When the oil is warm, add in the onions and saute/fry for 3 to 5 min, or possibly till the vegetables start to wilt. Season with salt and cayenne. Stir in the beef, chili pwdr, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 min. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or possibly till the beef is tender. Skim off the fat occasionally. Re-season with salt and cayenne.
- Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, lowfat sour cream and jalapenos.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 6 servings | |
| Calories 546 | |
| Calories from Fat 306 | 56% |
| Total Fat 34.2g | 43% |
| Saturated Fat 14.11g | 56% |
| Trans Fat 0.12g | |
| Cholesterol 117mg | 39% |
| Sodium 737mg | 31% |
| Potassium 1117mg | 32% |
| Total Carbs 18.15g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 8.16g | 5% |
| Protein 42.03g | 67% |
