Chipotle Oven Chili
Spicy, smoky chipotle chiles make this slow-cooked chili a true taste of Mexico.
- 2 1/2 pounds (1.1 kg) boneless beef stew meat, cut into 1/2" (1 cm) cubes
- 1/3 cup (75 mL) flour
- 1 tbsp (15 mL) ground cumin
- 1/4 tsp (5 mL) salt
- 4 garlic cloves, pressed
- 2 medium onions, coarsely chopped
- 1 green bell pepper, seeded an diced
- 2 tbsp (30 mL) chopped canned chipotle chiles plus 1 tbsp (15 mL) adobo sauce
- 3 cans (14.5 oz each or 796 mL) diced tomatoes, undrained
- 1 can (14.5 oz) beef broth (about 2 cups/500 mL)
- 1 tbsp (15 mL) brown sugar
- Sliced avocado, shredded cheddar cheese and sour cream (optional)
Preheat oven to 350°F. Combine flour, cumin and salt; toss with meat. Place meat in All-Purpose Pot.
Add garlic, onions, bell pepper, chiles, adobo sauce, tomatoes, broth and brown sugar to meat mixture; mix well.
Cover pot. Bake 2 hrs-2 hrs, 15 minutes or until meat is tender. Carefully remove from oven. Stir before serving. Serve with avocado, cheese and sour cream, if desired.
- 10 servings of about 1 cup/250 mL
Nutrients per serving:
Calories 240, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 70 mg, Carbohydrate 15 g, Protein 24 g, Sodium 750 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 3 low-fat meat (1 carb)
Chipotle chiles are dried, smoked jalapeño peppers. Canned chipotle chiles in adobo sauce can be found in the ethnic foods section of most grocery stores.