Healthy Cooking from H-E-B
2 1/2lb.boneless beef shoulder roast,
2Tbsp.Hill Country Fare Canola Oil,
1yellow onion, peeled and chopped,
1/4c.Hill Country Fare Chili Powder,
4garlic cloves, peeled and chopped,
1largepoblano pepper, seeded and chopped,
1tsp.Hill Country Fare Ground Cumin,
1tsp.crushed oregano leaves,
1can (15 oz.)H-E-B Fire Roasted Tomatoes,
1Trim the roast of fat and cut into 3/5–inch cubes and toss with the canola oil. Heat a large heavy bottom skillet over high heat for 2 minutes, add the beef cubes and chopped onion and stir-fry for 3-4 minutes. Add the chili powder, garlic, poblano pepper, ground cumin and oregano to the meat mixture and stir-fry 2 more minutes.
2Pour the mixture into the crock pot and add the fire roasted tomatoes with juice. Set the crock pot on slow cooking (8 hours). When you get home the chili is done.
Calories: 250, Total Fat: 10g, Cholesterol: 35mg, Sodium: 310mg, Carbohydrates: 8g, Dietary Fiber: 2g, Sugar: 2g, Protein: 25g