Texas Chili
Recipe from
Better Homes and Gardens
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.

Servings:
Makes 6 servings.
Prep Time:
30 mins
Total Time:
1 hr 45 mins
Ingredients
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3dried ancho chili peppers, seededsee savings

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1 to 2 tablespoonscrushed small hot dried chili peppers or 1 to 2 tablespoons crushed red peppersee savings

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2-1/2 poundsbeef round steak, cut into 1/2-inch cubessee savings

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2 tablespoonscooking oilsee savings

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1medium onion, chopped (1/2 cup)see savings

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4cloves garlic, mincedsee savings

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2 teaspoonsground cuminsee savings

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6medium tomatoes, peeled, seeded, and coarsely chopped (3 cups)see savings

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1 10-1/2-ouncecan condensed beef brothsee savings

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1-1/3 cupswatersee savings

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1/2 teaspoondried oregano, crushedsee savings

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Cooked red kidney beans (optional)see savings

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Sliced pickled peppers (optional)see savings

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: Calories 367, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 120 mg, Sodium 455 mg, Carbohydrate 10 g, Fiber 3 g, Protein 48 g. Daily Values: Vitamin A 27%, Vitamin C 41%, Calcium 4%, Iron 42%. Percent Daily Values are based on a 2,000 calorie diet.
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