Mexican-Style Chili Beef
Yield
4 servingsPrep
5 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, round steak
lean, fat trimmed, cut in cubes |
|
| 1 | tablespoon |
vinegar
|
|
| 1 | each |
onions
thinly sliced |
|
| 2 | cups |
tomatoes
crushed, undrained |
|
| 1 | cup |
water
|
|
| 1 | Fresh |
jalapeño pepper
fresh, hot |
*
|
| 1 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
cumin seeds
|
|
| ¼ | teaspoon |
oregano
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, round steak
lean, fat trimmed, cut in cubes |
|
| 15 | ml |
vinegar
|
|
| 1 | each |
onions
thinly sliced |
|
| 473 | ml |
tomatoes
crushed, undrained |
|
| 237 | ml |
water
|
|
| 1 | Fresh |
jalapeño pepper
fresh, hot |
*
|
| 1 | each |
garlic cloves
minced |
|
| 5 | ml |
cumin seeds
|
|
| 1.3 | 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.
