Monday, March 1, 2010
Low Fat Tomato "Chili"
This recipe is called a "Chili", hence the chili powder. Since Coach is "Plain Jim" when it comes to spices, I made this into more of a chunkier stew, or "stoup".
1 1/2 lbs lean cut boneless beef (I used leftover skirt steak already grilled)
2 1/2 cups fresh tomatoes, diced
14 oz can kidney beans (DO NOT DRAIN!)
1 large onion, chopped (I sub. 1t. onion powder since my husband despises onions...PS- he never suspects the onion powder!!)
1 tbsp chili powder (I omit)
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp oregano (I used 1t. since he loves oregano!)
1 tsp sugar
In frypan with non stick cooking oil, brown beef. (If your meat is already cooked, you can skip this step. I pulled my steak right out of the fridge, and sliced thinly...this makes it so easy when it's firm.
Then I diced into bite sized pieces.
In large bowl combine remaining ingredients, stirring well. Bring to a boil, then reduce heat, add meat and simmer for about 45mins.Allow to cool.
Pour into freezer container or bags, cover and freeze.
To serve, thaw overnight in refrigerator. If not in a casserole sized baking dish already, transfer it to one. Cover. Bake in 325 ° oven for 2 to 2 1/2 hours or until beef is cooked through and tender. Stir and serve