Bowl of Red Chili
Source of Recipe
Janey
Recipe Introduction
The meat is cubed in this Texas-inspired chili. The result:
A yummy, protein-packed meal that will keep you satisfied
without loading up on extra carbs and calories.
Texans have strong opinions about their chili recipes. The
meat must be cubed, never ground. Beans may be served
alongside, but are never stirred into the mixture; neither are canned tomatoes.
List of Ingredients
Bowl of Red Chili
3 pounds boneless lean beef chuck,
cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon cooking oil
4 large onions, chopped
3 tablespoons chili powder
3 tablespoons yellow cornmeal
1 tablespoon bottled minced garlic (6 cloves)
1 tablespoon ground cumin
2 teaspoons dried oregano, crushed
1/4 teaspoon cayenne pepper
1 14 ounce can beef broth
1 1/4 cups water
1 tablespoon packed brown sugar
Chopped onion (optional)Recipe
Sprinkle beef 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.
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.
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 chopped onion.
Makes 8 (1 1/8-cup) servings
Calories: 448
Protein(gm): 53
Carbohydrate(gm): 19
Fat, total(gm): 17
Cholesterol(mg): 107
Saturated fat(gm): 5
Dietary Fiber, total(gm): 4
Sodium(mg): 812
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