Champion All Beef Chili (Phase 2)

Again, from the WW Turnaround book. I make this even when I'm not watching what I eat, even though that doesn't happen often! Anyways it tastes great alone, or over brown rice. 1lb boneless lean top round steak, trimmed of all visible fat and cut into 1inch chunks 2 onions, chopped 4 garlic cloves, minced 1/4 can chopped green chiles 1-3 Tbsp. hot chili powder 1 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp cinnamon 3 cups reduced sodium beef broth 2 scallions, sliced (optional) FF plain yogurt (optional) 1. Heat a large nonstick saucepan or Dutch oven over medium high heat. Add the beef and cook, stirring occasionally, until browned, about 5 minutes. Add the onions, garlic and chiles; cook, stirring frequently, until the onions are softened, about 5 minutes. Add the chili powder, cumin, oregano and cinnamon; stir until the spices coat the beef and vegetables. 2. Stir in the broth and bring to a boil. Reduce the heat and simmer until the beef is fork tender, the broth is thickened, and the flavors are blended 1.5-2 hours. If using, add a dollop of yogurt and sprinkle the chili with scallions. Serves 4. < Prev   Next >