Texas Chili

Here's chili the way Texans like it: with chunks of beef. For the crushed hot dried chile peppers, use cayenne, de arbol, pequin, serrano seco, or tepin. Use 12 to 50 peppers (depending on size) to equal 1 to 2 tablespoons crushed.


Texas Chili

by 10  people


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Servings: 6
Prep Time: 30 mins
Related Categories: Beef, Chili, Texas Chili
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Ingredients
  • 3   
    dried ancho chili peppers, seeded
  • 1 - 2   tablespoons 
    crushed small hot dried chili peppers or 1 to 2 tablespoons crushed red pepper
  • 2 1/2  pounds 
    beef round steak, cut into 1/2-inch cubes
  • 2   tablespoons 
    cooking oil
  • 1   
    medium onion, chopped (1/2 cup)
  • 4   
    cloves garlic, minced
  • 2   teaspoons 
    ground cumin
  • 6   
    medium tomatoes, peeled, seeded, and coarsely chopped (3 cups)
  • 1  10 1/2 ounce 
    can condensed beef broth
  • 1 1/3  cups 
    water
  • 1/2  teaspoon 
    dried oregano, crushed
  •  
    Cooked red kidney beans (optional)
  •  
    Sliced pickled peppers (optional)
Directions
1.
Cut chili peppers into small pieces. Place all the peppers in a blender container or food processor bowl. Cover and blend or process until ground. Set aside.
2.
In a Dutch oven brown half of the meat in hot oil. With a slotted spoon remove meat from pan; set aside. Add remaining meat, onion, garlic, cumin, and the ground chili peppers. Cook until meat is brown.
3.
Return all of the meat to the Dutch oven. Stir in tomatoes, broth, water, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 1-1/4 to 1-1/2 hours or until meat is tender, stirring occasionally. Serve with cooked kidney beans, if desired. Garnish each serving with pickled peppers, if desired. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 367, Fat, total (g) 14, chol. (mg) 120, sat. fat (g) 4, carb. (g) 10, fiber (g) 3, pro. (g) 48, vit. A (RE) 278.16, vit. C (mg) 24.21, sodium (mg) 455, calcium (mg) 40.39, iron (mg) 7.56, Percent Daily Values are based on a 2,000 calorie diet
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