Accompanied Kathleen Brotherton column, 1-10-2013
1 tablespoon oil
3/4 pound beef stew meat, cut into 1/2-inch cubes
1 medium onion, chopped
3 cups beef broth
1 can whole tomatoes (14- to 16-ounce can), undrained and cut up
1 can tomato sauce (8-ounce can)
1 or 2 tablespoons chili powder, according to preference
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed, unpeeled potatoes
Topping:
1/2 cup dairy sour cream
Horseradish, if desired
Heat oil in Dutch oven over medium-high heat. Add meat and onion. Cook 5 to 6 minutes or until meat is browned, stirring frequently. Drain and add all remaining ingredients except potatoes, sour cream and horseradish.
Reduce heat to medium; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
Stir in potatoes. Cook 15 to 20 minutes or until potatoes are tender. To serve, ladle chili into bowls; top each bowl with a dollop of sour cream and a smidgen of horseradish.
Makes 5 servings, 1 1/4 cups each.
Per serving: 290 calories; 14g fat
