goes down hot

So it might not be soup or chili weather quite yet, but in the next few weeks you are going to be wanting some yummy soup and chili recipes and this will be the place to come. This recipe is an awesome chili that my sister-in-law, Becky, gave us a couple years ago and it is a favorite. It is not like a traditional chili, it is made with stew beef, veggies, beef broth, tomatoes, two kinds of beans, and even has cilantro, lime and honey in it. The nice thing about this is it is very hardy and it is low fat and low calorie so eat up. I love to serve this with a nice green salad and cornbread.

Low Fat Beef Chili

1 1/2 lbs. stew beef (1” cubes)
1 cup chopped red and green peppers
1 cup onions (chopped)
2 cloves of garlic
3 1/2 cups low sodium beef broth
1 1/2 cups salsa
1 (14 oz) diced tomatoes (undrained)
1 1/2 Tbsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. coriander
1/2 tsp. pepper
15 oz. black beans (drained and rinsed)
15 oz. kidney beans (drained and rinsed)
1/4 cup chopped cilantro
2 Tbsp. lime juice
1 tbsp. honey

Brown meat and drain then add peppers, onion and garlic till tender, add everything else down to the black pepper and boil then turn to simmer and cover for 1 1/2 hours, stirring occasionally. Next, Add beans simmer 15 more minutes. Remove from heat and stir in cilantro, lime juice, and honey.  Serve with Montery Jack on top.