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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: 24 Hour Fitness
Servings: 12
3 pounds lean beef tenderloin
1 cup chopped green bell pepper
1 cup chopped onion
¼ to ½ teaspoon crushed red pepper
1 garlic clove, minced
1 tablespoon chili powder
1 ¼ teaspoons ground cumin
1 tablespoon brown sugar
1 ½ teaspoons dried oregano
1 (28-ounce) can no salt added stewed tomatoes, undrained and chopped
1 (12-ounce) can no salt added tomato paste
1 (12-ounce) bottle light beer
2 (15-ounce) cans kidney beans, drained
Trim excess fat from beef and cut into ½ inch pieces. Spray a large stockpot with nonstick cooking spray and heat over medium-high heat until hot. Add half of the meat and cook until browned. Remove from heat and drain. Repeat with remaining meat.
Spray stockpot again with nonstick cooking spray and heat over medium heat. Add bell pepper, onion, red pepper, and garlic and sauté 8 minutes or until vegetables are tender. Return the cooked meat to the pot and add remaining ingredients. Bring to a boil then reduce heat, cover and simmer for 1 hour or until meat is tender.
Serving Size: 12 ounces
Nutrients per serving:
Calories: 298
Total fat: 8 grams (25% of calories)
Saturated fat: 3 grams
Cholesterol: 59 mg
Sodium: 353 mg
Carbohydrate: 25 grams (34% of calories)
Protein: 30 grams (41 % of calories)
Dietary fiber: 7 grams