3 HRS 15 MINS
Time to Cook
Step 1Cut 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.
Step 2Add 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.
Step 3Serve chili in bowls. Garnish with Toppings, as desired.
Nutrition information per serving: 289 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 78 mg Cholesterol; 736 mg Sodium; 23 g Total Carbohydrate; 6.1 g Dietary Fiber; 32 g Protein; 5 mg Iron; 11.2 mg NE Niacin; 0.8 mg Vitamin B6; 3.3 mcg Vitamin B12; 8.1 mg Zinc; 31.5 mcg Selenium; 89.2 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
Filed Under:Soups, Stews & Chili