Chili

The thing I love about chili is that it has lots of flavour and is still super good for you! This chili is great along side my mom's greatest cornbread recipe. I have made this recipe with both beef chunks (inside or outside roast work great) and ground beef: Both work great, but I prefer the the cubed beef. I am not the hugest fan of coriander/cilantro and so generally reduce the amount of both. The last time I made it, I substituted 1 tsp dried cilantro for the coriander and then just skipped the additional fresh cilantro that is suppossed to be added at the end. I really like the lemon juice and honey added at the end. Enjoy!

The Big Chili
-> from Eat, Shrink and Be Merry

1-1/2 pounds stewing beef, cut into 1-inch cubes
1 cup each chopped red and green bell peppers
1 cup chopped red onions
2 cloves garlic, minced
3 cups low-sodium, low-fat beef broth
1-1/2 cups salsa
1 can (19 oz) tomatoes, undrained, cut up
1-1/2 tbsp chili powder
1-1/2 tsp each ground cumin and dried oregano
1 tsp ground coriander
1/2 tsp ground black pepper
1 can (19 oz) black beans, drained and rinsed
1 can (19 oz) red kidney beans, drained and rinsed
1/2 cup chopped, fresh cilantro
2 tbsp lime juice
1 tbsp honey

Spray a large saucepan or soup pot with non-stick spray. Add beef. Cook and stir over high heat until beef is browned all over. Add peppers, onions, and garlic. Reduce heat to medium. Cook and stir for 4 to 5 minutes, until vegetables begin to soften.

Add broth, salsa, tomatoes and their juice, chili powder, cumin, oregano, coriander, and black pepper. Bring to a boil. Reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.
Add beans and simmer for 15 more minutes. Remove from heat. Stir in cilantro, lime juice, and honey. Serve hot.

Makes 8 servings

What's in it for you?Per serving: 285 calories, 5.7 g fat,1.4 g saturated fat, 28.4 g protein,35 g carbohydrate, 5.3 g fiber,50.2 mg cholesterol, 492.6 mg sodium,% calories from fat: 17