BeFIT Resources

Recipe of the Week 9/10-9/16/12

- Posted in BeFIT Approved Recipes

BeFIT Chili

INGREDIENTS

Spice paste:

• 2 tablespoons dark chili powder
• 1 teaspoon chipotle powder (or use smoked hot paprika)
• 1 tablespoon cumin
• 2 teaspoons unsweetened cocoa powder
• 1 tablespoon cornmeal
• 1 jalapeno, chopped
• 3 tablespoons water

Chili:

• 1 tablespoon vegetable oil
• 12 ounces extra lean top sirloin, cut into 1/2 inch cubes
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, chopped
• 1 can (14.5 ounces) diced tomatoes, no salt added
• 1 can (14.5 ounces) light red kidney beans, drained and rinsed
• 1 can (14.5 ounces) Great Northern beans, drained and rinsed
• 2 cups carrots, diced
• 2 cups homemade chicken stock

DIRECTIONS

Place the spice paste ingredients in a food processor or blender. Process until a paste forms.

Coat a large saute pan with nonstick cooking spray and place over moderate heat. When the pan is hot, add the beef. Cook, stirring often, until the meat is browned. Transfer the meat to the slow cooker and add the onions to the still-hot sauté pan. Cook until slightly browned, about 5 minutes. Add the spice paste to pan, cook one minute, stirring constantly. Transfer all ingredients to the slow cooker. If a “fond” (crust) is left on the bottom of the pan, deglaze the pan by adding some of the stock to the warm pan and stirring to release the cooked-on bits. Pour the stock and pan drippings into the slow cooker.

Add the remaining ingredients to the slow cooker and cook at the low setting for 6 hours.

Makes 6 heaping one-cup servings.

Calories: 276.5

Fat: 3.7 g, Cholesterol: 32.5 mg, Sodium: 271.7 mg, Carbs: 40.7, Dietary Fiber: 13.7 g, Protein: 24.4 g