Beef Chili   

Tomatoes, kidney beans and chunks of top-round beef combine for a hearty and heartwarming "bowl of red." If you like it hot and smoky, use ground chipotle as the chili powder -- just start with half of the called-for amount and take a taste to check the heat level before adding more.

Credit: Slim-Fast

Servings: 4

Ingredients:

• Nonstick cooking spray
• 2 teaspoons olive oil
• 3/4 pound beef top round steak, cut into 1-inch pieces
• 1 clove garlic, minced
• 2 medium carrots, washed, peeled, trimmed and diced
• 1/2 onion, diced
• 1/2 green pepper, washed, cored and diced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cups canned or stewed tomatoes
• 1 teaspoon sugar
• 15 ounces canned kidney beans, drained

Directions:

Spray a large (4-quart) nonstick pot with cooking spray. Add the oil and heat over medium-high heat. Add the beef and saute, turning frequently, until browned, 8 to 10 minutes.

Transfer the beef to a paper towel to drain. Add the garlic, carrots, onion and green pepper to the pot. Cook over medium heat, stirring frequently, for 5 to 6 minutes, or until soft.

Add the chili powder, cumin, tomatoes, sugar and beans; cook, stirring, for 1 minute. Add the meat and bring to a boil, reduce heat, cover and simmer for 10 to 15 minutes, until thickened slightly. Serve immediately.

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