2 pounds bottom round roast, trimmed and cut into 1-inch chunks
1 28-ounce can diced tomatoes
3 15-ounce cans pinto beans, rinsed & drained
2 medium red bell peppers, diced
1/2 teaspoon freshly ground black pepper
6 cups shredded lettuce
4 medium tomatoes, diced
1 medium red onion, diced
reduced-fat sour cream & cheese, optional
Preheat oven to 350 degrees F.
In a food processor, blend chiles, onions, garlic, chili powder, cumin, oregano and salt until pureed.
Mix puree, beef and canned tomatoes in large Dutch oven. Cover tightly and bake until the beef is fork-tender, 2 to 2 1/2 hours. Stir in beans, bell peppers and black pepper. Return to oven and bake until the bell peppers are tender, about 15 more minutes.
Serve immediately, topping with desired garnishes.
Try subbing other beans for the pinto, or use a mixture of three different kinds.
To make some, freeze some... eat what you'd like and let the rest of the chili cool. Transfer to freezer-safe containers, cover and freeze up to 3 months. To serve, microwave each container, covered, on medium until thawed, 8 minutes; stir. Cover and microwave on High until hot, 3 to 5 minutes, stirring once halfway through the cooking time.
If you are preparing this recipe as DAIRY FREE, do not add cheese and sour cream as toppings
Nutritional Information per serving (Serving size: 1 cup chili- toppings are extra) Calories: 265, Fat: 8.7g, Saturated Fat: 2.9g, Sugar: 4.6g, Fiber: 7.8g, Protein: 22.7g, Cholesterol: 54.4mg, Carbohydrates: 17.6g