Baked Chili with Beef and Pinto Beans
|
Yield: 12 cups (2.8L)
Servings: 8
|
Related recipes: Beans and
Grains, Beef, Chile
Peppers, Corn-Free,
Dairy Foods, Dairy-Free, Easy, Egg-Free, Garlic, High Fiber, Low-Fat, Main Dishes, Onions, Soy-Free, Tomatoes, Winter
A delicious, spicy chil. Though easy to make, it needs time to
cook. Serve with cornbread and salad.
Ingredients
1 1/2 cups (270g) pinto beans, dried
5 1/2 cups (1.3L) water
1 pound (455g) round steak, trimmed, cut into 1inch (3cm)
pieces
2 1/2 Tbsp (20g) chili powder
1 Tbsp (7g) cumin (sea salt if on a corn-free diet*)
1 tsp (6g) salt
1 tsp (2g) cayenne pepper
1 1/2 cups (270g) onion, chopped
3 cloves garlic, minced
3 1/2 cups (840mL) tomato sauce, (one 29-ounce can)
Directions
Preheat oven to 325°F (165°C).
Rinse beans thoroughly and sort through to remove dirt. In a large
Dutch oven, cover beans and water, and heat to a boil. Boil for two minutes. Add remaining
ingredients and stir. Cover and bake in oven until beef and beans are tender, about 4 hours.
Remove from oven and stir.
Serve with light sour cream and chopped green onions.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories: 164
Total Fat: 8g
% Calories from fat: 40%
Protein: 13g
Carbohydrate: 12g
Cholesterol: 34mg
Sodium: 974mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
| 
