Texas-Style Chili
Texans like chili made with cubed meat and no beans or canned tomatoes. So that's how we made this recipe. Give it a try for dinner some night.
Ingredients
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3 lb. boneless lean beef chuck
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1/2 tsp. salt
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1/2 tsp. ground black pepper
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1 Tbsp. cooking oil
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4 large onions, chopped
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3 Tbsp. chili powder
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3 Tbsp. yellow cornmeal
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1 Tbsp. bottled minced garlic
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1 Tbsp. ground cumin
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2 tsp. dried oregano, crushed
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1/4 tsp. cayenne pepper
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1 14-oz. can beef broth
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1-1/4 cups water
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1 Tbsp. packed brown sugar
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Chopped onion, optional
Directions
1.
Trim fat from meat. Cut meat into 1/2-inch pieces. Sprinkle meat with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven.
2.
Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.
3.
Stir in browned beef, beef broth, the water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1-1/2 to 2 hours or until meat is tender. If desired, top each serving with additional chopped onion. Makes 6 servings.
Nutrition information
Calories 398, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 134 mg, Sodium 639 mg, Carbohydrate 20 g, Total Sugar 7 g, Fiber 4 g, Protein 51 g.
Percent Daily Values are based on a 2,000 calorie diet
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