Chili con Carne II

Chili Con Carne - 12g Carbs, 1.6g Fiber

A classic recipe made with flavorful beef chuck roast and simmered 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 chili powder; toss to coat. Heat 1 Tbsp. oil in stockpot over medium heat until hot; brown half of beef. Remove from stockpot; repeat with remaining beef. Season with salt. Heat remaining oil in same stockpot over medium heat until hot. Add onion and garlic; cook and stir 3-4 minutes or until tender. 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 is fork-tender. Serve with cilantro and lime wedges, as desired. Nutrition Info per serving: 246 calories, 10g fat (3g saturated fat, 2g monounsaturated fat), 53mg cholesterol; 682mg sodium, 12g carbs, 1.6g fiber, 29g protein, 4.6mg niacin, 0.4mg vitamin B6, 1.9mcg vitamin B12, 3.1mg iron, 27.4mcg selenium, 6.5 mg zinc

Contributed by :

 * Healthy Recipes For Diabetic Friends Y-Group