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hearty steak and bean chile

  • Ready in: 2 -1/2 to 3 1/4 hours
  • Serves: 8
  • Complexity: medium
  • Origin: New Mexican
hearty steak and bean chile

INGREDIENTS:

  • 3 pounds Shoulder Steaks, cut 3/4 inch thick
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 1/2 cups roasted tomato or regular salsa
  • 1/4 cup red chile powder
  • 2 teaspoons ground cumin
  • 2 cans (15 ounces each) black beans, rinsed, drained
  • OPTIONAL TOPPINGS
  • Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato and tortilla chips

DIRECTIONS:

Cut beef steaks into 3/4-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches; season with salt. Set aside.  

Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender. Return beef and accumulated juices to stockpot. Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.

Serve chili in bowls. Garnish with Toppings, as desired.

 

NUTRITION INFORMATION

Nutrition information per serving: 289 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 78 mg cholesterol; 736 mg sodium; 23 g carbohydrate; 6.1 g fiber; 32 g protein; 11.2 mg niacin; 0.8 mg vitamin B6; 3.3 mcg vitamin B12; 5.0 mg iron; 31.5 mcg selenium; 8.1 mg zinc; 89.2 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.

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