SOUTHWESTERN GROUND SIRLOIN CHILI

2 1/2 lbs ground sirloin
1 medium onion
1 red bell pepper (I leave the peppers in fairly large chunks)
1 yellow or orange bell pepper
1 green bell pepper (optional)--add if you like lots of pepper
2 T. olive oil
1/2 to 1 bunch of chopped fresh cilantro
4 T. chili powder
3 T. ground cumin
2 T. chopped garlic in oil
1/4 tsp cayenne pepper
2 tsp or "to taste" salt
1 tsp or "to taste" freshly cracked black pepper
1/2 tsp garlic powder

Place the ground sirloin in a skillet and brown, drain off any excess grease. Place the rest of the ingredients in the skillet with the meat and cook slowly until done. Sometimes I do all of this in my crock pot. If needed, drain.

This is good served as a separate dish with black beans and a salad or use as a base for a soup or wrapped in a tortilla with reduced-fat cheese.

If you use for a soup, add

1 can fat-free refried beans

1 can Rotel with lime and cilantro
1 or 2 cans of stewed tomatoes and simmer for 30 minutes to an hour to fully season.


Stay tuned for a Cilantro Chicken Salad recipe in a few days and an update on the shakes.

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