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Zesty Steak Chili
Source: This recipe was submitted to the Down-Home Diabetic Cookbook, ©1995, by Carol Brethauer of Denver, CO and published in a review in Cinnamon Hearts ~ Recipes, Art & Food For The Mind.

This full flavored, medium hot chili.

Rating:
Prep Time: 15 minutes
Cook Time: 2 hours
Difficulty: Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 256.4
Total Carbs 17.8 g
Dietary Fiber 2.9 g
Sugars 7.9 g
Total Fat 7.4 g
Saturated Fat 1.9 g
Unsaturated Fat 2.2 g
Potassium 473.6 mg
Protein 27.3 g
Sodium 186.5 mg
Dietary Exchanges
1 Fat , 3 Vegetables , 3 Meat , 1 Starch , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

4 lb  top round steak, lean
4 each  medium garlic cloves
0 1/4 cup  vegetable oil
3 cup  fresh chopped onion
2 3/4 cup  cold water
2 cup  fresh chopped celery
43 1/2 oz  canned unsalted diced tomatoes
30 oz  no-salt tomato sauce
16 oz  salsa
3 tbsp  chili powder
2 tsp  ground cumin
2 tsp  oregano leaves
1 tsp  black pepper
0 1/4 cup  white all purpose flour
0 1/4 cup  cornmeal
Directions
  1. In a Dutch oven over medium-high heat, sauté steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next eight ingredients; bring to a boil. Reduce heat; cover and simmer 2 hours or until tender.
  2. Combine flour, cornmeal and remaining water; stir until smooth.
  3. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. If desired, garnish with low-fat cheese, light sour cream, onions, and olives.

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