Chili con Carne II

Description
A classic recipe made with flavorful beef chuck roast and simmered to fork-tender perfection.
 * Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Source: www.txbeef.org
 * Prep: 15 minutes | Cook: 1½ hours
 * Servings: Serves 8

Directions

 * 2½ lb boneless beef chuck pot roast
 * 3 tbsp ancho chili powder, divided
 * 2 tbsp vegetable oil, divided
 * 1 tsp salt
 * 1½ cup chopped onion (1 medium)
 * 2 cloves garlic, minced
 * 1 yellow bell pepper, chopped
 * 1 poblano pepper, chopped
 * 2 cans (14½ oz each) diced tomatoes, undrained
 * 1 tsp unsweetened cocoa powder
 * ¼ tsp ground cinnamon
 * fresh cilantro leaves and lime wedges

Directions

 * 1) Cut beef into ½-inch pieces.
 * 2) Sprinkle with 1 tbsp chili powder; toss to coat.
 * 3) Heat 1 tbsp oil in stockpot over medium heat until hot; brown half of beef.
 * 4) Remove from stockpot; repeat with remaining beef.
 * 5) Season with salt.
 * 6) Heat remaining oil in same stockpot over medium heat until hot.
 * 7) Add onion and garlic; cook and stir 3 – 4 minutes or until tender.
 * 8) Add bell pepper and poblano pepper; cook and stir 2 minutes.
 * 9) Add beef, tomatoes, remaining chili powder,cocoa powder and cinnamon; bring to a boil.
 * 10) Reduce heat; cover tightly and simmer 1½ to 1¾ hours, or until beef is fork-tender.
 * 11) Serve with cilantro and lime wedges, as desired.

Nutritional information
Per Serving:
 * 246 calories | 10g fat (3g saturated fat, 2g monounsaturated fat) | 53 mg cholesterol | 682 mg sodium | 12g carbs | 1.6g fiber | 29g protein | 4.6 mg niacin | 0.4 mg vitamin B6 | 1.9mcg vitamin B12 | 3.1 mg iron | 27.4mcg selenium | 6.5 mg zinc