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Lean Mean Texas Chili




Source of Recipe


Solae Living


Recipe Introduction


True chili is made using only meat. This one, a fifty-fifty combination of lean beef and soy, is hefty and he-man hot. Beer adds to its big, bold flavor. Using soy helps make this a super-speedy dish, as well as a healthier one, without sacrificing taste. Made from scratch, it is ready to serve in less than an hour.


List of Ingredients




1 pound lean (7% fat) ground beef
1 large onion, chopped
2 garlic cloves, chopped
1 large jalapeño pepper, seeded and finely chopped
2 tablespoons ground New Mexico chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
One 28-ounce can whole tomatoes, with their liquid
1 cup beer
1 pkg. (14oz) Lightlife GimmeLean™ Beef Flavor


Recipe



Coat a large skillet very generously with cooking spray. Add the meat, onions, garlic, and jalapeño. Place the pan over medium-high heat. Cook, stirring with a wooden spoon to break up the meat, until the beef loses its red color, about 5 minutes. Mix in the chili powder, cumin, and oregano until the spices are fragrant, 1 minute.
Add the tomatoes, using the spoon to break them up. Pour in the beer. Cover, reduce the heat, and cook the chili 20 minutes, until the beef is tender.
Break up the block of crumbles with a wooden spoons. Mix them into the chili. Cook 10 minutes. Serve, or cool the chili to room temperature. Serve, accompanied by kidney beans, and cooked rice or crackers. This chili keeps, tightly covered in the refrigerator, for three to four days.