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Pronto Beef Chili





Yields
Makes 6 servings

Notes: Serve chili with hot cooked black beans or pinto beans and warm corn tortillas; accompany with a sliced-orange and -onion salad dressed with seasoned rice vinegar.

 1 onion (1/2 lb.), peeled and chopped
 2 cloves garlic, peeled and pressed or minced
 1 teaspoon cumin seed
 1 can (19 oz.) red enchilada sauce (also called red chili sauce)
 1 package (about 2 lb.) cooked boned beef pot roast with gravy
  Reduced-fat sour cream
  Thinly sliced green onions (including tops)
Step 1
1

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir onion, garlic, and cumin seed until onion is limp, about 5 minutes. Add enchilada sauce and stir until simmering.

Step 2
2

Discard any solidified fat from beef and sauce. Scrape sauce from meat and stir into enchilada sauce mixture. Cut beef into 3/4-inch cubes and add to pan; cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is hot, 5 to 8 minutes.

Step 3
3

Spoon chili into bowls. Serve with sour cream and green onions to add to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 322Calories from Fat 19
% Daily Value *
Total Fat 6.8g11%

Saturated Fat 2.7g14%
Cholesterol 85mg29%
Sodium 1672mg70%
Total Carbohydrate 30g10%

Dietary Fiber 0.6g3%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.