Mexican-Style Meat Chili
Per ServingMexican-Style Meat Chili |
||
|---|---|---|
| Makes: 9 | ||
| Serving Size: 3/4 cup | ||
| Calories | 210 | |
| Fat | 8 | g |
| Saturated Fat | 2.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 10 | g |
| Fiber | 2 | g |
| Sugars | 4 | g |
| Cholesterol | 55 | mg |
| Sodium | 340 mg (without added salt) | |
| Protein | 21 | g |
| Choices: Vegetable 2, Lean meat 3, Fat 0.5 | ||
- Makes: 9
- Serving Size: 3/4 cup
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
Ingredients
| 2 | tsp. | cumin seeds |
| 2 | tsp. | coriander seeds |
| 1 | Tbsp. | canola oil |
| 2 | lbs. | lean boneless chuck roast, cubed, or lean ground beef (95-96% lean) |
| 1 | large | onion, chopped |
| 6 | garlic cloves, minced | |
| 3 | jalapeño peppers, seeded and minced (leave the seeds if you prefer more heat) | |
| 1 | Tbsp. | dried oregano |
| 1 | can | (28 oz.) whole tomatoes with liquid, coarsely chopped |
| 1 | bottle (12 oz.) dark beer | |
| 1 | oz. | unsweetened chocolate, grated |
| 3 | cups | low-fat, reduced-sodium chicken broth |
| Sea salt and fresh-ground black pepper to taste |
Directions
- In a small skillet, toast the cumin and coriander seeds over medium heat for 3 to 4 minutes until fragrant. Using a coffee or spice grinder, grind the seeds into a powder. Set aside.
- Heat the canola oil in a large Dutch oven or other heavy lidded pot over medium-high heat. Add the beef and brown, about 5 to 6 minutes. Remove the beef with a slotted spoon to a bowl and set aside.
- Add the onions, garlic, and jalapeño peppers to the skillet, and sauté for 4 to 5 minutes. Add in the ground cumin and coriander and the dried oregano. Cook for 2 minutes. Add the beef back in, and add the tomatoes, beer, chocolate, and broth. Bring to a boil. Lower the heat and simmer for 20 to 25 minutes. Season with salt and pepper, and serve.
