Ancho, Beef, And Kidney Bean Chili


  • 2 tablespoons olive oil, divided
  • 2 cups chopped onion
  • 2 teaspoons ground cumin
  • 6 garlic cloves, minced
  • 2 ounces stemmed dried seeded ancho chiles, torn into 2-inch pieces
  • 4 cups fat-free, less-sodium beef broth
  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
  • Cooking spray
  • 2 1/2 cups chopped green bell pepper (about 2 large)
  • 6 cups cooked kidney beans
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 10 tablespoon reduced-fat sour cream
  • 1/4 cup chopped fresh cilantro
  • Lime wedges (optional)


Instead Of Using Commercial Chili Powder To Flavor This Stew, We Puree Dried Ancho Chiles For A Customized Taste. You Can Prepare The Chile-broth Puree Up To Two Days In Advance To Streamline Prep For A Busy Night.

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