Texas-Style Chili
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Texas-Style Chili." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/texas-style-chili-recipe.htm> 20 August 2008.
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
