Texas Chili
From: Better Homes and GardensHere'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: 30 mins
Total: 1 hr 45 mins
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Ingredients
3 dried ancho chili peppers, seeded
1 to 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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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