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Texas-Style Chili


Texas-Style Chili

Texas-Style Chili

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.

Yield

Makes 8 servings

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

  1. 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.
  2. Stir in beans; continue to simmer uncovered 30 minutes or until beef is tender and chili has thickened, stirring occasionally.
  3. Stir in cilantro. Ladle into 8 bowls; top evenly with sour cream and tomatoes. Garnish with pickled jalapeño peppers, if desired.

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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