Recipe and Photo by: Better Homes and Gardens
This flavorful, chunky chili is made smarter by using lean beef and reduced-fat cheese. Top with baked tortillas for a little crunch.
ounces beef top round steak, trimmed of separable fat
Nonstick cooking spray coating
15-ounce can kidney beans, drained and rinsed
14-1/2-ounce can low-sodium tomatoes, undrained
4-1/2-ounce can diced green chili peppers
snipped fresh basil or 1/2 teaspoon dried basil, crushed
teaspoon instant beef bouillon granules
teaspoon ground cumin
teaspoon black pepper
reduced-fat cheddar cheese (1 ounce)
1. Partially freeze meat about 30 minutes. Thinly slice across the grain into bite-size strips.
2. Cut or tear tortillas into bite-size strips. Spread on an ungreased baking sheet. Bake in a 350 degree F oven about 10 minutes or until crisp and dry. Set aside.
3. Spray an unheated large skillet with nonstick coating. Preheat over medium-high heat. Add meat, onion, and garlic. Cook and stir until meat is brown and onion is tender. Stir in the kidney beans, undrained tomatoes, water, chili peppers, basil, chili powder, bouillon granules, cumin, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until meat is tender.
4. Ladle into individual serving bowls. Sprinkle each serving with some of the tortilla strips and 1 tablespoon shredded cheese. Makes 4 servings.
nutritional info per serving
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