Texas-Style Chili
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Texas-Style Chili
YIELD Makes 8 servings
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Called a "bowl of red" deep in the heart of Texas, this chili is usually served with the beans on the side. For those who like their chili with a bit more fire, use a hotter salsa or even a few dashes of hot pepper sauce. This dish is even better when it's prepared a day ahead, chilled and brought back to a simmer before serving.
INGREDIENTS
| Nonstick cooking spray | |
| 1 | pound boneless beef chuck shoulder, cut into 1/2-inch pieces |
| 2 | cups chopped onions |
| 5 | cloves garlic, minced |
| 2 | tablespoons chili powder |
| 1 | tablespoon ground cumin |
| 1 | teaspoon ground coriander |
| 1 | teaspoon dried oregano leaves |
| 2‑1/2 | cups fat-free reduced-sodium beef broth |
| 1 | cup salsa or picante sauce |
| 2 | cans (16 ounces each) pinto or red beans (or one can of each), rinsed and drained |
| 1/2 | cup chopped fresh cilantro |
| 1/2 | cup fat-free sour cream |
| 1 | cup chopped ripe tomatoes |
PREPARATION:
- Spray Dutch oven or large saucepan with cooking spray; heat over medium-high heat until hot. Add beef, onions and garlic; cook and stir until beef is no longer pink, about 5 minutes. Sprinkle mixture with chili powder, cumin, coriander and oregano; mix well. Add beef broth and salsa; bring to a boil. Cover; simmer 45 minutes.
- Stir in beans; continue to simmer uncovered 30 minutes or until beef is tender and chili has thickened, stirring occasionally.
- Stir in cilantro. Ladle into 8 bowls; top evenly with sour cream and tomatoes. Garnish with pickled jalapeño peppers, if desired.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Serving Size: | about 3/4 cup chili with 1 tablespoon sour cream and 2 tablespoons chopped tomatoes (without garnish |
| Sodium | 725 mg |
| Protein | 25 g |
| Fiber | 2 g |
| Carbohydrate | 31 g |
| Cholesterol | 37 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 21 % |
| Calories | 268 |
DIETARY EXCHANGE:
| Meat | 2-1/2 |
| Vegetable | 1 |
| Starch | 1-1/2 |
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