Kick-Off Chili - Ww Points = 5

senseicheryl's Note:

I found this recipe in my new January/February issue of Weight Watchers magazine. Just in time for Super Bowl! :-)

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 12

Yield: 12.0 bowls o ...

• 4 anaheim chilies , dried, seeded
• 2 cups water , boiling
• 2 large onions , cut up
• 5 garlic cloves , chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 lbs boneless bottom round roast , timeed and cut into 1-inch chunks
• 1 (28 ounce) can diced tomatoes
• 3 (15 ounce) cans pinto beans , rinsed and drained
• 2 red bell peppers , diced
• ½ teaspoon black pepper
• 6 cups romaine lettuce , shredded (for garnish)
• 4 plum tomatoes , diced (for garnish)
• 1 red onion , diced (for garnish)

Directions:

1. Preheat the oven to 350 degrees.
2. Heat a large skillet over medium heat. Add the peppers and toast, turning occasionally, about 4 minutes. Transfer to a meduim bowl and cover with the boiling water. Let the peppers stand until softened, 15 minutes, drain.
3. Tear the peppers; put the pieces in a food processor. Add the onions, garlic, chili powder, cumin, oregano and salt; puree.
4. Mix the puree, beef and canned tomatoes in a large Dutch oven. Cover tightly and bake until the beef is fork-tender, 1 1/2-2 hours. Stir in the beans, bell peppers and black pepper. Bake until the bell peppers are tender, about 15 minutes.
5. Top with the garnishes.