Publisher Photo
Publisher Photo
I love to cook and bake, especially when our children and grandchildren are here. After spending time outdoors, this chili warms up the coldest winter evening!
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/2 hours

Ingredients

  • 1-1/2 pounds lean chuck or round steak, cut into bite-size pieces
  • 1 tablespoon cooking oil
  • 2 garlic cloves, minced
  • 2 green peppers, chopped
  • 1 large onion, chopped
  • 1 to 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) low-sodium tomatoes with liquid, chopped
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained

Directions

In a large heavy saucepan, cook meat in oil until lightly browned. Add remaining ingredients except kidney beans; bring to a boil. Reduce heat and simmer, covered, for 2-1/2 to 3 hours or until meat is tender. Stir in beans during the last 30 minutes of cooking. If desired, serve in "bread bowls" by hollowing out rolls and spooning chili into center. Yield: 6 servings.
Originally published as Chunky Chili in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p79

Nutritional Facts

1 cup: 253 calories, 7g fat (0 saturated fat), 57mg cholesterol, 321mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

  • 1-1/2 pounds lean chuck or round steak, cut into bite-size pieces
  • 1 tablespoon cooking oil
  • 2 garlic cloves, minced
  • 2 green peppers, chopped
  • 1 large onion, chopped
  • 1 to 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) low-sodium tomatoes with liquid, chopped
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  1. In a large heavy saucepan, cook meat in oil until lightly browned. Add remaining ingredients except kidney beans; bring to a boil. Reduce heat and simmer, covered, for 2-1/2 to 3 hours or until meat is tender. Stir in beans during the last 30 minutes of cooking. If desired, serve in "bread bowls" by hollowing out rolls and spooning chili into center. Yield: 6 servings.
Originally published as Chunky Chili in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p79

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rfbirdie User ID: 3670294 161427
Reviewed Jan. 12, 2009

"Could I do this in a slow cooker? Would I have to cut back on some of the liquids?"

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