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Mexican-Style Chili Beef

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Submitted by TammyC

YIELD

4 servings

PREP

5 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 453.6
POUND G BEEF, ROUND STEAK
lean, fat trimmed, cut in cubes
1 15
TABLESPOON ML VINEGAR
1 1
EACH EACH ONIONS
thinly sliced
2 473
CUPS ML TOMATOES
crushed, undrained
1 237
CUP ML WATER
1 1
FRESH FRESH JALAPEÑO PEPPER
fresh, hot *
1 1
EACH EACH GARLIC CLOVES
minced
1 5
TEASPOON ML CUMIN SEEDS
¼ 1.3
TEASPOON ML OREGANO
dried

Directions

Spray a non-stick pan with cooking spray.

Brown the beef cubes over moderate heat.

Turn to brown evenly. Drain and discard any melted fat.

Stir in vinegar and onion.

Cook and stir just until onion begins to brown.

Stir in remaining ingredients.

Lower heat to simmering. Cover and simmer 1½ to 2 hours until meat is very tender.

Uncover and simmer until sauce is thick.

Skim fat, if any. If desired, serve with rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 173 20% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 77mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 54g
Vitamin A 15% Vitamin C 24%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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