Chili

Recipe for: Chili

 * Calories per serving: 187 **

**Total Cost:$10**

**Number of servings**:5

Ingredients:
 * 1 1/2 pounds beef round, cut into 1-inch chunks
 * Kosher salt and pepper
 * 6 teaspoons vegetable oil
 * 1 medium onion, chopped 42cal
 * 1 red bell pepper, seeded and chopped 30cal
 * 2 garlic cloves, finely chopped 9cal
 * 2 tablespoons unsweetened cocoa powder 24cal
 * 1 to 2 teaspoons chipotle chili powder 24-48cal
 * 2 teaspoons dried oregano 4cal
 * 1 teaspoon ground cumin 22cal
 * 1 teaspoon ground coriander 0-cal
 * <span style="font-family: "Times New Roman","serif";">2 tablespoons fine corn meal ¼ cup=110cal
 * <span style="font-family: "Times New Roman","serif";">2 tablespoons tomato paste 261g =215cal
 * <span style="font-family: "Times New Roman","serif";">2 (14.5-ounce) cans kidney beans, rinsed and drained
 * <span style="font-family: "Times New Roman","serif";">Fresh salsa, homemade or store-bought, for serving
 * <span style="font-family: "Times New Roman","serif";">Lime wedges and cooked brown rice, for serving

Directions: <span style="font-family: "Times New Roman","serif";">Season the beef with salt and pepper. Heat a pan over medium heat with 2 teaspoons vegetable oil; Sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns. Reduce the heat to medium. Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minuteAdd the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours. <span style="font-family: "Times New Roman","serif";"> 3. Serve chili with fresh salsa, lime wedges, and brown rice, if desired. <span style="font-family: "Times New Roman","serif";">Nutritional analysis per serving Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg