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Related recipes: Beans and Grains, Beef, Chile Peppers, Corn-Free, Dairy Foods, Dairy-Free, Easy, Egg-Free, Garlic, High Fibre, Low-Fat, Main Courses, Onions, Soya-Free, Tomatoes, Winter
A delicious, spicy chil. Though easy to make, it needs time to cook. Serve with cornbread and salad.
Ingredients
1 1/2 cups (270g) pinto beans, dried
5 1/2 cups (1.3L) water
1 pound (455g) round steak, trimmed, cut into 1inch (3cm) pieces
2 1/2 Tbsp (20g) chilli powder
1 Tbsp (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)
Directions
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.
