Ancho, Beef, And Kidney Bean Chili Recipe

Name: Ancho, Beef, And Kidney Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 2 cups chopped onion; 2 teaspoons ground cumin; 6 garlic cloves, minced; 2 ounces stemmed dried seeded ancho chiles, torn into 2-inch pieces; 4 cups fat-free, less-sodium beef broth; 1 (28-ounce) can diced tomatoes, undrained; 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes; Cooking spray; 2 1/2 cups chopped green bell pepper (about 2 large); 6 cups cooked kidney beans; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 10 tablespoon reduced-fat sour cream; 1/4 cup chopped fresh cilantro; Lime wedges (optional)

Servings: persons

2 tablespoons olive oil, divided
2 cups chopped onion
2 teaspoons ground cumin
6 garlic cloves, minced
2 ounces stemmed dried seeded ancho chiles, torn into 2-inch pieces
4 cups fat-free, less-sodium beef broth
1 (28-ounce) can diced tomatoes, undrained
2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
Cooking spray
2 1/2 cups chopped green bell pepper (about 2 large)
6 cups cooked kidney beans
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 tablespoon reduced-fat sour cream
1/4 cup chopped fresh cilantro
Lime wedges (optional)

1
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion to pan; cook 8 minutes or until golden, stirring frequently. Add cumin, garlic, and chiles; cook 3 minutes or until chiles are soft, stirring frequently. Stir in broth and tomatoes; bring to a simmer. Cover, remove from heat, and let stand at room temperature 20 minutes.
2
Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed chile mixture into a large bowl. Repeat procedure with remaining chile mixture. Set aside.
3
Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef to pan; saute 10 minutes or until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan, and saute for 8 minutes or until browned. Stir in pureed chile mixture and beef; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender. Add beans; cook 20 minutes. Stir in salt and black pepper. Top with sour cream and cilantro; serve with lime wedges, if desired.

826

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 2 cups chopped onion, 2 teaspoons ground cumin, 6 garlic cloves, minced, and more.

Yes, Ancho, Beef, And Kidney Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho, Beef, And Kidney Bean Chili

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