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Steak Chili Recipe

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6 Servings
Prep: 20 min. Cook: 2-1/2 hours

Ingredients

1-1/2 pounds beef eye round roast, cut into 1-inch cubes
1 cup chopped onion
3 garlic cloves, minced
1 can (15 ounces) no-salt-added tomato sauce
1-1/4 cups water, divided
1-1/4 cups reduced-sodium V8 juice
1/2 teaspoon hot pepper sauce
1 tablespoon chili powder
1 tablespoon paprika
1-1/2 teaspoons ground cumin
1 teaspoon pepper
2 tablespoons all-purpose flour

Directions

In a large skillet, brown steak until meat is no longer pink. Drain, discarding all but 2 tablespoons drippings. Set meat aside.
In the same skillet, saute onion and garlic in drippings for 3 minutes or until vegetables are crisp-tender. Return meat to pan. Add the tomato sauce, 1 cup water, V8 juice, hot pepper sauce and spices; bring to a boil. Reduce heat; cover and simmer 2-1/2 hours.
Combine flour with remaining water; whisk into chili. Bring to a boil; cook and stir for 2 minutes or until thickened. Cook 10 minutes longer or until heated through. Yield: 6 servings.

Nutrition Facts: 1 cup equals 185 calories, 5 g fat (0 saturated fat), 56 mg cholesterol, 90 mg sodium, 12 g carbohydrate, 0 fiber, 24 g protein. Diabetic Exchanges: 2-1/2 vegetable, 2 lean meat.

Steak Chili published in Country Woman January/February 1996, p36

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Ingredients