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Chili With Double-Bean Toss

Makes: 6 servings
Prep 25 mins Cook 10 hrs
Chili With Double-Bean Toss
Ingredients
  • 1  pound  boneless beef top round steak
  • 1  tablespoon  cooking oil
  • 2 14 1/2 ounce can  diced tomatoes
  • 1 14 1/2 ounce can  beef broth
  • 1  cup  chopped onion
  • 1 - 2  fresh jalapeno or serrano peppers, finely chopped
  • 2  cloves garlic, minced
  • 2  teaspoons  chili powder
  • 1  tablespoon  brown sugar
  • 1 1/2  teaspoons  dried oregano, crushed
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  black pepper
  • 1 15  ounce can  pinto beans, rinsed and drained
  • 1 15  ounce can  black beans, rinsed and drained
  • 1/2  teaspoon  finely shredded lime peel
  • 1  tablespoon  lime juice
  • 1  clove garlic, minced
  • 1  tablespoon  salad oil
Directions

1. Trim fat from meat. Cut meat into 3/4-inch chunks. In a large skillet heat oil. Brown beef, half at a time, in hot oil. Drain fat.

2. In a 3-1/2- or 4-quart electric crockery cooker combine undrained tomatoes, broth, onion, jalapeno peppers, the 2 cloves garlic, chili powder, brown sugar, oregano, cumin, and black pepper. Stir in browned beef pieces.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

4. Meanwhile, in a bowl combine pinto beans, black beans, lime peel, lime juice, salad oil, and garlic. Toss to mix. Serve chili in bowls with beans on the side or stir them into chili and top with a dollop of sour cream; garnish with fresh cilantro or parsley and tortilla chips. Makes 6 servings.

Nutrition Facts (Chili With Double-Bean Toss)
  • Servings Per Recipe 6,
  • cal. (kcal) 300,
  • Fat, total (g) 7,
  • chol. (mg) 33,
  • sat. fat (g) 2,
  • carb. (g) 33,
  • fiber (g) 9,
  • pro. (g) 28,
  • vit. A (RE) 134,
  • vit. C (mg) 22,
  • sodium (mg) 776,
  • calcium (mg) 141,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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