Chili Con Carne

This hearty beef chili recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Recipe Ingredients:

2 1/2 pounds boneless beef chuck pot roast, cut into 1/2-inch pieces
1 tablespoon ancho chili powder
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 cups chopped onion (1 medium)
2 cloves garlic, minced
1 yellow bell pepper, chopped
1 poblano pepper, chopped
2 (14.5-ounce) cans diced tomatoes, undrained
2 tablespoons ancho chili powder
1 teaspoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
Fresh cilantro leaves and lime wedges for accompaniment

Cooking Directions:

1. Lightly coat beef with 1 tablespoon chili powder.
2. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
3. Heat 1 tablespoon oil in same stockpot over medium heat. Add onion and garlic; cook and stir 3 to 4 minutes or until tender.
4. Add bell pepper and poblano pepper; cook and stir 2 minutes.
5. Add beef, tomatoes, 2 tablespoons 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.
6. Serve with cilantro and lime wedges, as desired.

Makes 6 to 8 servings.

Nutritional Information Per Serving (1/6 of recipe): 328 calories; 13 g fat (4 g saturated fat; 3 g monounsaturated fat); 71 mg cholesterol; 910 mg sodium; 15 g carbohydrate; 2.2 g fiber; 38 g protein; 6.1 mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 4.1 mg iron; 36.5 mcg selenium; 8.6 mg zinc.

Recipe and photograph provided courtesy of The Beef Checkoff.