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Bowl of Red
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Servings: 6

Vegetable Oil Spray
2 pounds boneless beef top round steak, all visible fat removed, cut into 1/2-inch cubes
2 cups water
16 ounces dark or regular beer or non-alcoholic beer
8-ounce can no-salt added tomato sauce
1 medium onion, chopped (about 1/2 cup)
6 ancho peppers, seeded and chopped
2 fresh jalapeno or serrano peppers, seeded and chopped
4 medium cloves garlic, minced, or 2 tablespoons bottled minced garlic
2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 cup plus 2 tablespoons nonfat or light sour cream (optional)
Fresh cilantro, snipped (optional)

1. Spray a Dutch oven with vegetable oil spray. Put over medium-high heat. Brown half the meat on all sides. Remove with a slotted spoon. Brown remaining meat.
2. Return beef to Dutch oven. Add remaining chili ingredients and stir. Bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 1 hour, stirring occasionally. Uncover and simmer for 15 to 30 minutes, or until desired consistency, stirring occasionally.
3. To serve, add a dollop of sour cream to each serving and sprinkle with cilantro.

Nutritional Information Per Serving:
Calories: 269; Fat: 5 grams; Carbohydrates: 16 grams; Protein: 35 grams; Sodium: 277 mg; Cholesterol: 80 mg
Exchanges: 1 Bread/Starch; 3 Low-Fat Meat

Source: The New American Heart Association Cookbook

The Diabetic Gourmet Magazine

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