Chipotle Beef Chili

These cold days have me making all the 'comfort foods' in my cookbook.

Chipolte Beef Chili

You Need:

1 teaspoon olive oil
1/4 teaspoon ground cumin
1 cup water
Nonstick spray coating
4 cloves garlic, minced
2 to 3 teaspoons chopped, canned chipotle peppers
8 ounces beef top sirloin steak
1 teaspoon dried basil, crushed
1 14-1/2-ounce can low-sodium tomatoes, undrained and cut up
1 teaspoon dried oregano, crushed
1 teaspoon chili powder
1 8-ounce can low-sodium tomato sauce

How To:

1. Trim fat from beef. Cut beef into bite-size strips. Spray a large saucepan with nonstick coating. Preheat on medium-high heat. Cook and stir beef in saucepan over medium-high heat for 2 to 3 minutes or until beef is browned. Remove beef from saucepan; set aside.

2. Carefully add oil to hot saucepan. Cook garlic in hot oil until tender. Stir in undrained tomatoes, tomato sauce, water, chipotle peppers, basil, oregano, chili powder and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

3. Return beef to saucepan. Heat through. Makes three 1-1/2-cup servings.