Southwest Chili con Carne

This no-bean Southwest style chili is prepared with a chuck roast which becomes very tender after a long simmering time. Serve in bowls as you would a typical chili or serve as a filling for flour tortillas.

Serves: 6
Serving Size: 2/3 cup
15 mins Prep time 2 hrs Cook time
15 mins Prep time
2 hrs Cook time
  • Bring beef, stock and Seasoning to boil in large saucepan. Reduce heat to low; cover and simmer 1 1/2 hours. Remove beef and cut into 1/2-inch cubes. Reserve stock and skim off excess fat

  • Heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook and stir 4 minutes or until tender. Add cooked beef; cook and stir 2 to 3 minutes. Sprinkle with flour; cook and stir 2 to 3 minutes longer. Gradually add 1 1/2 cups of the reserved stock (including the herbed residue), stirring until thickened. Reduce heat to low. Simmer, uncovered, 15 minutes to blend flavors

  • Serve in warmed flour tortillas with sour cream, chopped avocado, shredded cheese and chopped fresh cilantro, if desired

Nutrition information

(Amount per serving)

  • 303Calories: 303Cholesterol: 80mg
  • Sodium: 409mgProtein: 33g
  • Total Fat: 15gFiber: 2g
  • Carbohydrate: 9g