Serves:6
CarbsPerServing:9.3g
Effort:Easy
Ingredients:
2 teaspoons olive oil --
divided
3 pounds beef chuck -- cut
into 1/2-inch cubes
2 1/2 teaspoons salt --
divided
1 cup chopped onions --
finely chopped
1 cup chopped green bell
peppers
2 teaspoons chopped
jalapenos -- finely chopped5 cloves garlic -- crushed
2 tablespoons Chili Powder
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground red
pepper
5 tablespoons tomato
paste
Lime wedges and sour
cream -- for garnish
How to Prepare:
1. Heat 1 teaspoon oil in a large skillet. Sprinkle beef with 1/2 teaspoon salt. Brown meat over
medium-high heat in two batches; transfer to Dutch oven. Pour drippings into one-quart measure; add
enough water to make 4
cups.
2. Heat remaining oil in same skillet. Add onions, peppers, jalapeno and
garlic; cook 4 to 5 minutes, until softened. Stir in remaining salt and spices; cook 1 minute. Stir in
tomato paste; cook 1
minute, then add 1 cup
water mixture. Bring to a boil; scrape up any brown bits and stir into beef. Add remaining water; bring to a boil.
3. Cover and simmer over low heat 1 1/2 hours. Increase heat to medium; uncover and cook 30 minutes more.
4. Garnish with lime and sour cream, if desired. Makes 6 servings.
Source: www.lhj.com NOTES : Counts for lime
wedges and sour cream
not included in totals.