Chili Colorado
Prep time:
Cook time:
Total time:
Serves: 4-6
A great simple dinner! Recipe may be doubled, then freeze half for another quick meal.
Ingredients
- 2 LBS. BEEF ROUND, CUT INTO 1-INCH CUBES
- 1 LARGE ONION, PEELED AND CHOPPED
- 1 (14½-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
- ¼ TEASPOON SALT OR TO TASTE
- FRESHLY GROUND PEPPER TO TASTE
- DICED AVOCADO, SHREDDED MEXICAN BLEND CHEESE, CILANTRO LEAVES (OPTIONAL)
Instructions
- 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.
- 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%
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