Low-Fat Chile Colorado con Carne

Low-Fat Chile Colorado con Carne

Ingredients

2 pounds sirloin , cut in bite size cubes
1 teaspoon vegetable oil
2 cups beef broth
6 dried chili peppers, break off stems and shake out seeds
2 garlic cloves, minced
1 medium onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Mexican oregano, (1 1/2 tsp. if not Mexican)
1/2 teaspoon ground cumin
1 1/2 tablespoons flour

Directions

Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 c broth to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.  Heat 1 tsp. oil in heavy non-stick skillet.

Add meat and cook until browned. Add to broth, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste. Saute chopped onion in broth until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 minute to get raw taste out of the flour and add mixture to simmering beef.
Add cumin, pepper and oregano. Cover and simmer 2 hours.

Makes 8 servings.

Calories......200.....Fat.....9 g......Carbs.....4 g.....
Sodium.....548 mg.....Fiber.....1 g.