This Native American recipe has a kick to it because it features two types of hot peppers that will be sure to wake up your taste buds.
Ingredients:
1 Tbsp. corn or canola oil
1 lb.beef sirloin, beef round or flank steak (whatever is on sale), cut into 1/2-inch cubes, all visible fat discarded
1 small onion (yellow or white)
2 clove minced, fresh garlic OR
2 tsp. jarred, minced garlic
2 Tbsp. whole-wheat flour
2 cups fresh tomatoes (chopped) OR
14.5 oz. canned, no-salt-added, chopped tomatoes
6 Hatch chilies (roasted, skinned) OR
2-3 oz. no-salt-added, canned green chiles
1 jalapeño or Serrano pepper (skip this if you don't like spicy food), chopped, (optional)
1/2 tsp. black pepper
2 cup low-sodium, fat-free chicken broth
Content credit: American Heart Association. For the full recipe,
click here.
