Prep Time: 20 Minutes
Cooking Time: Cook 53 Minutes
Dig In Magazine April/May 2018
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a Dutch oven over medium heat, add oil. Once hot, add onion and garlic and cook for 4 minutes or until softened. Add chili powder, cumin, coriander, flour and beef and cook, stirring occasionally, for 4 minutes.
4. Add chili pepper, tomatoes, kidney beans, tomato paste and beef stock and stir until combined. Bring to a boil, reduce heat to low, cover and simmer, stirring occasionally, for 45 minutes.
5. Serve garnished with coriander leaves and sour cream.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Information Per Serving Calories: 412 (Calories from Fat: 234)
Total Fat: 26g (Saturated Fat: 9g)
Total Carbohydrates: 20g (Dietary Fiber: 5g