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If you want to keep this recipe fresh and exciting, use some yellow bell pepper for color, or try fresh oregano instead of dried. Substitute red onion or sweet onion for regular yellow onions. Chop a couple of jalapenos into small pieces and toss them in to really give the dish kick!
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| Chili Con Carne |
Ingredients
(6 servings - 23g protein - 10g carbohydrate per serving)
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| 1-1/2 lbs |
lean, beef chuck, cubed |
| 2 tbsp |
olive oil |
| 2 tbsp |
all-purpose flour |
| 1 cup |
chopped onion |
| 1/2 medium |
green bell pepper, chopped |
| 1/2 medium |
red bell pepper, chopped |
| 1 tbsp |
garlic, minced |
| 1-1/2 cups |
beef broth |
| 1/2 tsp |
oregano (dried) |
| 1/2 tsp |
salt |
| 1 cup |
tomato sauce |
| 1 tbsp |
chili powder (hot or mild, your choice) |
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- In a Dutch oven or large saucepan, heat the oil.
- Sprinkle the meat with flour and add to pan.
- Brown the meat, turning to brown all sides.
- Stir in onion, bell peppers, and garlic.
- Cook until peppers are soft.
- Stir in beef broth, oregano, chili powder, and salt.
- Bring to a boil.
- Reduce heat, cover, and simmer for 45 minutes.
- Stir in tomato sauce.
- Simmer, uncovered, for 30 minutes until thickened.
- Serve while hot.
- Garnish with bell pepper slices or chopped onion, if desired.
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