Cal Poly Pomona

Chili-Salsa Beef

Chili Salsa Beef Over Rice in a Bowl

Robert Logan

Garnet, Kansas


1-1/2 pounds boneless beef chuck roast
1 tablespoon olive oil
1 cup prepared medium or hot chunky salsa
2 tablespoons packed brown sugar
1 tablespoon reduced-sodium soy sauce
1 clove garlic, crushed
1/3 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
2 cups cooked rice*
cilantro sprigs (optional)
1 lime, cut crosswise into quarters (optional)

1. Trim fat from beef roast. Cut roast into 1-1/4 inch pieces. Heat oil in Dutch oven over medium heat until hot. Add beef and brown evenly, stirring occasionally. Pour off drippings, if necessary.

2. Stir salsa, sugar, soy sauce and garlic into beef. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 hour. Remove cover, continue cooking, uncovered, an additional 30 minutes or until beef is tender.

3. Remove from heat; stir in chopped cilantro and lime juice. Spoon beef mixture over rice; garnish with cilantro sprigs and lime quarters, if desired.

* Add grated carrots, frozen mixed vegetables and sliced ripe olives to the rice.

Makes 4 servings (446 calories per 1/4 of recipe).