Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Michele Wilson
Servings: 8
2 pounds beef stew meat, cubed
29 ounce can low sodium tomato, diced and drained
31 ounce low sodium kidney beans, canned
4 ounce can green chilies, diced
8 ounces no salt added tomato sauce
1 cup red wine
1 large onion, finely chopped
6 large garlic cloves, minced
1 large green bell pepper, seeded and diced
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon freshly ground black pepper
2 teaspoons ground cumin
4 tablespoons chili powder
¼ teaspoon crushed red pepper
½ teaspoon Tabasco sauce
2 tablespoons cocoa powder
2 teaspoons dried oregano
2 tablespoons low sodium Worcestershire sauce
1 tablespoon olive oil
2 ounces four-cheese Mexican-style shredded cheese
Heat olive oil in a large pot or Dutch oven on medium-high heat. Add meat, onion, garlic and green pepper. Cook until meat is browned on all sides and vegetables are softened. Drain. Add rest of ingredients except kidney beans and cheese. Bring to a boil. Reduce heat. Cover and simmer for two hours stirring every fifteen minutes. Add kidney beans. Uncover and simmer for two more hours, again stirring every 15 minutes. Serve with cheese sprinkled over top.
Per Serving: 422 Calories; 14g Fat (29.7% calories from fat); 39g Protein; 33g Carbohydrate; 11g Dietary Fiber; 78mg Cholesterol; 453mg Sodium. Exchanges:
1 ½ Grain(Starch); 4 Lean Meat; 2 Vegetable; ½ Fat; 0 Other Carbohydrates.