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Add these dishes to make a full meal:
A delicious, spicy chili. Though easy to make, it needs time to cook. Serve with cornbread and salad.
Yield: 12 cups (2.8L)
1 1/2 cups (270g) pinto beans, dried
5 1/2 cups (1.3L) water
1 lb (455g) round steak, trimmed, cut into 1inch (3cm) pieces
2 1/2 Tbs (20g) chili powder
1 Tbs (7g) cumin (sea salt if on a corn-free diet*)
1 tsp (6g) salt
1 tsp (2g) cayenne pepper
1 1/2 cups (270g) onion, chopped
3 cloves garlic, minced
3 1/2 cups (840mL) tomato sauce, (one 29-ounce can)
Preheat oven to 325°F (165°C).
Rinse beans thoroughly and sort through to remove dirt. In a large Dutch oven, cover beans and water, and heat to a boil. Boil for two minutes. Add remaining ingredients and stir. Cover and bake in oven until beef and beans are tender, about 4 hours. Remove from oven and stir.
Serve with light sour cream and chopped green onions.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.