Texas-Style Chili Photo
Texas-Style Chili
Yield: Makes 8 servings
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:
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


This recipe appears in: Southwestern

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