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.
Makes 8 servings
|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|
- 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.
|Serving Size:||about 3/4 cup chili with 1 tablespoon sour cream and 2 tablespoons chopped tomatoes (without garnish|
|Calories from Fat||21 %|
|Total Fat||7 g|
|Saturated Fat||2 g|
Check out more recipes for Southwestern