Recipes for the Web

Barrington Software Incorporated

Beef and Bean Chili

Prep Time | 20 min

Cook Time | 30 min

Level of Difficulty | Easy

Ingredients

1/2 pound lean ground beef

1 medium onion(s), chopped

1 medium green pepper(s), chopped

1 small sweet red pepper(s), chopped

3 medium garlic clove(s), minced

3 Tbsp chili powder

1 tsp ground cumin

1/2 tsp dried oregano

16 oz canned tomatoes, coarsely chopped and juice reserved

1 1/2 Tbsp canned tomato paste

14 1/2 oz fat-free beef broth

1 tsp bay leaf, crumbled, or 1 whole bay leaf

1 1/2 Tbsp red wine vinegar, or white, or 1 1/2 tbsp cider vinegar

24 oz cooked pinto beans, drained and rinsed if canned

1/8 tsp table salt, to taste

1/8 tsp black pepper, to taste

2 cup cooked white rice

Instructions

Heat a large Dutch oven covered with cooking spray over medium-high heat. Add beef and cook

until browned, stirring frequently, about 5 minutes.

Remove beef from pan and pour out excess fat. Reduce heat to medium-low. Add onion and

peppers; cook until golden, stirring frequently, about 5 minutes. Add garlic, chili powder, cumin and

oregano, and cook 30 seconds more, stirring constantly. Add tomatoes and juice, tomato paste,

beef broth, bay leaf and vinegar. Bring to a boil. Reduce heat to low and simmer, uncovered, until

slightly thickened, about 20 minutes. Add beans and simmer 5 minutes longer. Season to taste.

Serve chili on top of rice.

POINTS

Serves | 4

POINTS per serving | 11

From Weight Watchers

http://www.cooken.com

info@barringtonsoftware.com