1. In a large heavy soup pot, heat the oil over medium heat. Add the green pepper, onions and garlic and cook, stirring occasionally, until the vegetables are soft, about 8 minutes.
2. Add the chili powder and cumin and cook, stirring frequently, for 30 seconds.
3. Add the beef, tomatoes, beef broth and oregano and simmer for 1 1/2 hours, until the beef is tender.
4. Add the cornmeal and beans and cook for 5 minutes, or until the chili has thickened and the beans are warmed through.
5. Serve in warm bowls garnished with onions, green peppers and sour cream, if desired.
Serving Size: 1 bowl
Number of Servings: 6
| Per Serving |
| Calories |
400 |
Carbohydrate |
33 g |
| Fat |
10 g |
Fiber |
10 g |
| Protein |
42 g |
Saturated Fat |
3 g |
| Sodium |
511 mg |
|
|
