Recipes -> Dinner: Chili Colorado
A great simple dinner! Recipe may be doubled, then freeze half for another quick meal.
Prep time: 20 minutes
Cook time: 2 hours, 20 minutes (mostly unattended)
2 lbs. beef round, cut into 1-inch cubes
1 large onion, peeled and chopped
1 (14 1/2-oz.) can Mexican-style diced tomatoes
1 (6-oz.) can tomato paste
1 (4-oz.) can diced green chiles
1 teaspoon minced garlic
1 tbsp. chili powder
1 tsp. dried Mexican oregano leaves and ground cumin
1/4 teaspoon salt or to taste
Freshly ground pepper to taste
Diced avocado, shredded Mexican blend cheese, cilantro leaves (optional)
Stir together all ingredients except optional toppings and bring to a boil over medium high heat. Reduce heat and simmer, covered, for 2 hours or until beef is tender. Remove cover and cook over medium heat until sauce is thick. Season with pepper and serve with diced avocado, shredded cheese and cilantro leaves, if you like. Makes 4 to 6 servings.
Nutritional analysis per serving:
Calories: 330, Fat: 9g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 120mg, Sodium: 790mg, Potassium: 742mg, Carbohydrates: 19g, Fiber: 5g, Sugar: 11g, Protein: 42g, Vitamin A: 30%, Vitamin C: 30%, Calcium: 6%, Iron: 25%
