Baked Chili with Beef and Pinto Beans
Related recipes: Beans and Grains, Beef, Beef
Round Roast, Chile Peppers, Corn-Free, Dairy Foods, Dairy-Free, Easy,
Egg-Free, Garlic, High Fiber, Low-Fat,
Main Dishes, Onions, Round Tip Steak, Soy-Free,
Tomatoes, Winter
A delicious, spicy chili. Though easy to make, it needs time to
cook. Serve with cornbread and salad.
Preparation facts
Servings: 8
Yield: 12 cups (2.8L)
Ingredients
1 1/2 cups (270g) pinto beans, dried
5 1/2 cups (1.3L) water
1 lb (455g) round steak, trimmed, cut into 1inch (3cm) pieces
2 1/2 Tbs (20g) chili powder
1 Tbs (7g) cumin (sea salt if on a corn-free diet*)
1 tsp (6g) salt
1 tsp (2g) cayenne pepper
1 1/2 cups (270g) onion, chopped
3 cloves garlic, minced
3 1/2 cups (840mL) tomato sauce, (one 29-ounce can)
Directions
Preheat oven to 325°F (165°C).
Rinse beans thoroughly and sort through to remove dirt. In a large
Dutch oven, cover beans and water, and heat to a boil. Boil for two minutes. Add remaining
ingredients and stir. Cover and bake in oven until beef and beans are tender, about 4 hours.
Remove from oven and stir.
Serve with light sour cream and chopped green onions.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 190
Calories from Fat 52 (27%)
% Daily Value*
9%Total Fat 6g
10%Saturated
Fat 1.9g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.7g
12%Cholesterol 37mg
79%Sodium 1890mg
22%Potassium 754mg
7%Total
Carbohydrate 20g
20%Dietary
Fiber 5g
Sugars 6g
Sugar Alcohols 0g
33%Protein 17g