|Kidney Beans and Diced Tomatoes|
2 tbsp olive oil divided
1 cup chopped onion
1 tsp ground cumin
3 garlic cloves, minced
3 dried Ancho Chiles (about 1 oz) -stemmed and seeded, then torn into 2 inch pieces.
2 cups low sodium beef stock
1 14 oz. can diced tomatoes, undrained
1 lb. boneless chuck roast (stew meat) cut into 1 in cubes
1 1/4 cups chopped green bell pepper
2 15.5 oz cans red kidney beans (use 3 cups)
1/8 cup fresh cilantro
Salt & Pepper to Taste
Reduced Fat Sour Cream
Lime Wedges - Optional
1 cup Long Grain White Rice - Cook according to package instructions
1. Heat 1 tablespoon olive oil in large saucepan over medium heat. Add onion, and cook about 5 minutes or until golden, stirring frequently. Add cumin, garlic, and chiles; cook 3 minutes until chiles are soft, stirring frequently. Stir in broth and tomatoes; bring to simmer. Cover, remove from heat, and let stand at room temperature for 20 minutes.
2. In batches, place chile mixture in a blender. Put on lid firmly but remove center piece of blender lid to let steam escape. Cover the space with a clean towel. Puree until smooth. Pour pureed chile mixture into large bowl.
3. Heat remaining tablespoon oil in a large dutch oven over medium high heat. Add beef to pan and saute until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan and sautee until browned (about 5 minues). Stir in pureed chile mixture and beef, bring to a boil. Cover reduce heat and simmer for about 1 1/4 hours or until beef is tender. Add beans, cook 20 minutes, stir in salt and pepper to taste.
Serve chili with topped with as much sour cream as you like, cilantro and lime wedges.
While not shown, my family and I liked this stew over rice, which made it a more heartier meal. Let me know what you think.
|Ancho Chile Beef Stew|