MaxLabs Dietary Supplements net-BUZZ.com Online Shopping

Baked Chili with Beef and Pinto Beans

Yield: 12 cups (2.8L)

Servings: 8

Related recipes: Beans and Grains, Beef, Chile Peppers, Corn-Free, Dairy Foods, Dairy-Free, Easy, Egg-Free, Garlic, High Fiber, Low-Fat, Main Dishes, Onions, Soy-Free, Tomatoes, Winter

A delicious, spicy chil. Though easy to make, it needs time to cook. Serve with cornbread and salad.

Ingredients

1 1/2 cups (270g) pinto beans, dried

5 1/2 cups (1.3L) water

1 pound (455g) round steak, trimmed, cut into 1inch (3cm) pieces

2 1/2 Tbsp (20g) chili powder

1 Tbsp (7g) cumin (sea salt if on a corn-free diet*)

1 tsp (6g) salt

1 tsp (2g) cayenne pepper

1 1/2 cups (270g) onion, chopped

3 cloves garlic, minced

3 1/2 cups (840mL) tomato sauce, (one 29-ounce can)

Directions

Preheat oven to 325°F (165°C).

Rinse beans thoroughly and sort through to remove dirt. In a large Dutch oven, cover beans and water, and heat to a boil. Boil for two minutes. Add remaining ingredients and stir. Cover and bake in oven until beef and beans are tender, about 4 hours. Remove from oven and stir.

Serve with light sour cream and chopped green onions.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition Facts
Calories: 164
Total Fat: 8g
% Calories from fat: 40%
Protein: 13g
Carbohydrate: 12g
Cholesterol: 34mg
Sodium: 974mg