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Chili Con Carne

Servings = 6 | Serving size =about 1 1/2 cups

This recipe can be multiplied by 2, 3.

This healthy chili recipe keeps well for about 4 days in the fridge.

Note: Those who are lactose intolerant will want to leave out the cheese.

Serve with a salad using Citrus Viniagrette or Tomato Chive Dressing.

1 lb	flank steak
1 tsp	grapeseed oil
8 ounces	white onion (diced)
12 ounces	poblano chilies (seeded and diced)
1	jalapeno (seeded and minced)
1	28 ounce can whole tomatoes
1/2 cup	beer
1 1/2 tsp	chili powder
1/8 tsp	cayenne pepper
1/2 tsp	salt
1/8 tsp	ground cinnamon
1/8 tsp	ground cumin
	fresh ground black pepper (to taste)
2 15 ounce can	kidney beans (drained and rinsed)
1 cup	water
1/4 ounce	(per serving) reduced-fat cheddar cheese

Trim any excess fat from the flank steak. Cut into 1 inch cubes and place in a food processor fitted with a steel blade. Process until the consistency of ground beef.

Place the grapeseed oil in a large stock pot over medium high heat. Add the onion and cook, stirring frequently, until the onions begin to soften. Add the poblano and jalapeno peppers and cook for about five minutes.

Add the ground flank steak and cook until the meat has browned.

While the meat is browning place the canned tomatoes in the same food processor and blend until the tomatoes are almost smooth. There should be a texture to the blended tomatoes.

Add the tomatoes, beer, chili powder, cayenne pepper, salt, ground cinnamon, cumin, salt and pepper to the pot and stir. Cook for about 20 minutes and add the kidney beans.

Cook for about thirty minutes over medium until the kidney beans are soft. Add water to the pot to keep the chili a thick consistency.

Serve topped with the cheese.

Nutrition Facts

Serving size: 1 1/4 cups | Servings 6

Calories 326 | Calories from Fat 63

Amount Per Serving (% Daily Value)

Total Fat 7g (11%) | Saturated Fat 2g (11%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 45 mg (15 %) | Sodium 1015 mg (42 %)

Total Carbohydrates 38g (13%) | Sugars 11g

Dietary Fiber 11g (45%) | Protein 29g

Vitamin A 20% | Vitamin C 161 % | Calcium 13% | Iron 32%

Vitamin K 15 mcg  | Potassium  1152 mg | Magnesium  91 mg