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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Appease hearty appetites with this robust two-meat chili. Red wine, salsa, green chiles, and fresh cilantro flame the flavor. Ingredients:
3/4 pound lean boneless round steak, cut into 1-inch cubes |
3/4 pound pork tenderloin, cut into 1-inch cubes |
1 large onion, chopped |
1 large green bell pepper, chopped |
1 garlic clove, minced |
cooking spray |
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
2 (4 1/2-ounce) cans chopped green chiles, undrained |
1 cup dry red wine |
1 cup no-salt-added salsa |
1/4 cup chopped fresh cilantro |
2 beef bouillon cubes |
1 tablespoon brown sugar |
3 tablespoons lemon juice |
4 cups hot cooked long-grain rice (cooked without salt or fat) |
fresh cilantro sprigs (optional) |
Directions:
1. Combine first 5 ingredients in a Dutch oven coated with cooking spray. Cook over medium-high heat, stirring constantly, until meat is browned.
2. Add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender, stirring occasionally. Serve over rice; garnish with cilantro sprigs, if desired.
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