Adding beans to this meat chili helps to lower the fat and cholesterol in each serving.

2 lb. lean beef stew meat (trimmed of fat), cut in 1-inch cubes
3 T. vegetable oil
2 C. water
2 t. minced garlic
1 large onion, finely chopped
1 T. flour
2 t. chili powder
1 green pepper, chopped
2 lb. tomatoes, chopped (3 C.)
1 T. oregano
1 t. cumin
2 C. canned kidney beans

1. Brown meat in large skillet with half of vegetable oil.
2. Add water. Simmer covered for 1 hour until meat is tender.
3. Heat remaining vegetable oil in second skillet. Add garlic and onion and cook over low heat until onion is softened.
4. Add flour and cook 2 minutes.
5. Add garlic-onion-flour mixture to cooked meat. Then add remaining ingredients to meat mixture.
6. Simmer 1/2 hour.

YIELD: 9 servings SERVING SIZE: 8 ounces

NUTRITION ANALYSIS PER SERVING: Calories, 274; Total fat, 10 grams; Saturated fat, 2 grams; Cholesterol, 65 milligrams; Sodium, 159 milligrams*

* To cut back on sodium, try using "no-salt-added" canned kidney beans or use beans prepared at home without salt.