***Posted by Kyle
Last night, my sweet bride proved again that there is such a thing as healthy "comfort food" out there. Over the last week or so, I have had a wicked combination of head cold and allergies that has pretty much derailed me. All I wanted last night was a big, huge, hot serving of something to make me feel better. I didn't care if it was chicken fried steak, a bowl of chili, or a steaming plate of butter and gravy laden mashed potatoes. I wanted to whimper, whine, sneeze, snot, and eat. Thank the Lord, Nicole offered to cook, and made up this recipe:
Steak Taco Chili with Pinto Beans
(Cuisine Lite Magazine)
1 T chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground coriander
8 oz trimmed top sirloin steak, diced
1 T evoo
2 c diced onion
1 c diced green pepper
3 c low sodium beef broth, divided
1 can pinto beans, drained and rinsed
1 14.5 oz can diced tomatoes
1 c chunky salsa
2 6-inch corn tortillas, toasted and diced (we did this in the oven)
6 T sour cream (we used lite)
6 T crispy tortilla strips for garnish(just cut 2 corn tortillas into strips, and saute in a bit of oil until golden brown, drain on paper towel)
Combine first four spices, divide in 1/2. Toss steak in half of mix.
Sear steak in large saucepan until browned on all sides (5 min), remove to a bowl.
Sautee onion and bell pepper in oil until tender (8-10 min)
Deglaze pan with 1/2 c broth, then stir in remaining broth, beans, tomatos, salsa, toasted tortillas, and remaining spice mix.
Simmer, covered, until tortillas begin to disentegrate (will take about 30 min).
Return steak to chili, season with salt and pepper.
This makes 6 servings, 284 calories each, including when you top each bowl with Sour Cream and crispy tortilla strips.
Give it a shot, I know you'll like it. Also, if you want, check out this link
for more healthy comfort foods.
Back to bed.