Kick-Off Chili - Ww Points = 5

Ingredients

• 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
• 1/2 teaspoon black pepper
• 6 cups romaine lettuce, shredded (for garnish)
• 4 plum tomatoes, diced (for garnish)
• 1 red onion, diced (for garnish)

Directions

1. 1

   Preheat the oven to 350 degrees.

2. 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. 3

   Tear the peppers; put the pieces in a food processor. Add the onions, garlic, chili powder, cumin, oregano and salt; puree.

4. 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. 5

   Top with the garnishes.