• 2 1/2 pounds boneless beef chuck arm pot roast
• 2 tablespoons vegetable oil
• 1 cup coarsely chopped onion
• 1 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 teaspoon salt
• 2 cans (14 1/2 to 16 ounces) Mexican-style diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 3 tablespoons chili powder
• 1 teaspoon dried oregano leaves
• 1/4 to 1/2 teaspoon crushed red pepper
  

Toppings:

• sliced green onion
• drained and rinsed black beans
• dairy sour cream
• sliced jalapeño pepper (optional)

• Trim fat from beef.
• Cut beef into 1/2-inch pieces.
• Heat oil in stock pot over medium heat until hot.
• Add beef, onion, bell pepper and garlic (half at a time) and brown beef evenly, stirring occasionally.
• Pour off drippings.
• Season beef with salt.
• Stir in tomatoes, tomato paste, chili powder, oregano and red pepper.
• Bring to a boil; reduce heat to low.
• Cover tightly and simmer 1-1/2 hours or until beef is tender.
• Serve with choice of toppings, if desired.

• 280 calories
• 31 g protein
• 15 g carbohydrate
• 11 g fat
• 5.1 mg iron
• 705 mg sodium
• 86 mg cholesterol