Chili con Carne II

chili Con Carne - 12g Carbs, 1.6g Fiber

A Classic Recipe Made With Flavorful Beef Chuck Roast AndSimmered to Fork-Tender Perfection.

From: Www.Txbeef.Org

Prep: 15 Minutes

Cook: 1-1/2 Hours

Servings: Serves 8


 * 2? lb Boneless Beef Chuck Pot Roast
 * 3 Tbsp Ancho chili powder, Divided
 * 2 Tbsp vegetable oil, Divided
 * 1 Tsp salt
 * 1 1/2 Cup Chopped Onion (1 Medium)
 * 2 cloves garlic, Minced
 * 1 Yellow bell pepper, Chopped
 * 1 poblano pepper, Chopped
 * 2 Cans (14?oz Each) Diced tomatoes, Undrained
 * 1 Tsp unsweetened cocoa powder
 * 1/4 Tsp Ground cinnamon

Fresh cilantro Leaves And lime Wedges

chili Con Carne

Cut Beef Into 1/2-Inch Pieces. Sprinkle With 1 Tbsp ChiliPowder; Toss to Coat. Heat 1 Tbsp. oil in Stockpot OverMedium Heat Until Hot; Brown Half of Beef. Remove FromStockpot; Repeat With Remaining Beef. Season With salt.

Heat Remaining oil in Same Stockpot Over Medium Heat UntilHot. Add Onion And garlic; Cook And Stir 3-4 Minutes or UntilTender. Add bell pepper And poblano pepper; Cook And Stir
 * 2 Minutes. Add Beef, tomatoes, Remaining chili powder,cocoa powder And cinnamon; Bring to a Boil. Reduce Heat;Cover Tightly And Simmer 1 1/2 to 1 3/4 Hours, or Until Beef isFork-Tender.

Serve With cilantro And lime Wedges, as Desired.

Nutrition Info Per Serving:
 * 246 Calories, 10g Fat (3g Saturated Fat, 2g MonounsaturatedFat), 53 mg Cholesterol; 682 mg Sodium, 12g Carbs, 1.6g Fiber,
 * 29g Protein, 4.6 mg Niacin, 0.4 mg Vitamin B6, 1.9mcg VitaminB12, 3.1 mg Iron, 27.4mcg Selenium, 6.5 mg Zinc

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