Smart Beef tastes fine Passes favor tests with rave reviews

March 06, 1991|By Charlyne Varkonyi

Smart Beef passed our taste tests with rave reviews.

The filet mignon and rib eye steaks we cooked in the broiler were tender with a good beefy flavor.

And the ground beef, prepared in a chili recipe supplied by the company, produced a better result than making the same recipe with ground chicken or turkey. The ground Smart Beef was the right texture and did not disturb the balance of flavors in any way. The company claims the ground beef is only 5.18 percent fat and our tests produced less than a teaspoon of fat in the pan.

One caveat: Smart Beef may cook faster than typical beef because of the lower fat content. If you use a traditional recipe, monitor the cooking time carefully.

Ailene's Easy Chili

Makes 6 servings.

1 to 2 tablespoons olive oil

2 large onions, chopped or sliced

2 cups sliced mushrooms

1 green pepper, chopped, optional

4 cloves garlic, crushed or chopped

1 1/2 pounds ground Smart Beef

1 package chili seasoning mix, medium or hot

1 can (28 ounces) whole skinless Italian tomatoes, drained

2 cans (8 ounces each) tomato sauce

2 cans kidney or pinto beans, drained

chili powder, to taste

Saute onions, mushrooms, green peppers and garlic in olive oil until onions are clear and soft. Add the beef and cook until brown, stirring. Add chili seasoning mix, tomatoes, tomato sauce and beans. Cover and simmer until done, about 20 minutes. If desired, add chili powder to adjust seasoning. Serve immediately with salad and bread.

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