PeggySue’s Southwest Chile

Makes 1 serving:  Equals 1 protein, 2 vegetables, 1 condiment, 1 fat. 

• 1 pound lean ground beef, or 4 ounces browned lean ground beef
• Olive-flavored or regular non-stick cooking spray
• 1-1/2 cups combined red bell pepper and Ortega chile peppers, chopped
• 1/2 cup tomato, chopped
• 1/2 cup low- or no-salt tomato sauce
• 1 teaspoon olive oil
• 1/4 teaspoon steak & hamburger seasoning [1]
• 1/4 teaspoon ground coriander [2]
• 1/8 teaspoon granulated garlic [2] or granulated garlic with parsley [3]
• 1/4 teaspoon ground oregano [2]
• 1/8 teaspoon smoked paprika or regular paprika [2]
• 1/4 heaping teaspoon ground ancho chile pepper [2]
• 1/4 teaspoon hot Mexican chile pepper, or to taste [2]

Sources:

• [1] NY Steak & Hamburger Seasoning seehttp://www.culinaryspecialtiescoffeegallery.com/
• [2] McCormick spices available in grocery stores nationwide.
• [3] Granulated garlic with parsley available from Morton & Bassett see http://www.mortonbassett.com

Coat skillet with non-stick spray.  Over medium heat, brown 1 pound of lean ground beef until done.  Weigh out 4 ounces of cooked beef and set aside for recipe.  Freeze the remaining beef for a future meal.

Add 1 teaspoon olive oil to skillet.  Over medium heat, saute for three to five minutes the peppers, tomato, and spices. 

Add 1/2 cup tomato sauce and simmer for about 20 minutes.