Steak Chili
Ranch Slaw with Pepitas
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Ingredients
- 1½ lb beef round steak, cut into ½-inch pieces
- 3 Tbsp canola oil
- 3 cups low-sodium beef broth
- ¼ cup canned tomato sauce
- 1 (14.5-oz) can no-salt-added fire-roasted diced tomatoes
- 1 (4-oz) can chopped green chiles
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp ground cumin
- 1 tsp hot sauce (optional)
- ¾ cup shredded sharp Cheddar cheese
Instructions
- Cook beef in hot oil in a Dutch oven over medium heat 5 minutes or until browned, stirring occasionally. Add broth, and bring to a simmer.
- Add tomato sauce, tomatoes, green chiles, chili powder, garlic powder, onion powder, cumin, and, if desired, hot sauce.
- Simmer 1 hour or until meat is tender. Top each serving with cheese.
Side Dish Ingredients
- 4 cups finely shredded cabbage
- ½ cup Ranch dressing
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Toss cabbage with dressing in a large bowl. Sprinkle with pepitas.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
338
|
140
|
478
|
| Fat (g) | 21 | 13 | 34 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 5 | 4 | 9 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 540 | 193 | 733 |
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