Email to Terry Ward      

Real Texas Chili

Source of Recipe


Cooking Light-8/02






List of Ingredients



• cooking spray
  
• 2 pounds beef stew meat
  
• 1/2 teaspoon kosher salt
  
• 1/2 teaspoon cracked black pepper
  
• 3 cups chopped onion
  
• 1 tablespoon cumin seeds
  
• 3 tablespoons finely chopped jalapeno pepper
  
• 6 cloves garlic, minced
  
• 1 cup dry red wine
  
• 1/4 cup white vinegar
  
• 2 tablespoons chili powder
  
• 2 tablespoons dried oregano
  
• 1 (14 1/2 ounce) can low-salt beef broth
  
• 1 (12 ounce) can beer
  
• 1/2 cup chopped fresh cilantro
  
• 1/2 cup chopped onion
  
• 1/2 cup fat-free sour cream
  






Instructions



1. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt and pepper. Place half the beef in pan; cook 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.
   
   
2. Add 3 cups onion to pan; saute 5 minutes or until lightly browned. Add cumin, jalapeno, and garlic; saute 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.
   
   
3. Stir in vinegar and next 4 ingredients (vinegar through beer); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in cilantro. Serve with onion and sour cream.
   
   
4. Yield: 8 servings (serving size: about 1 cup chili, 1 tablespoon sour cream and 1 tablespoon onion). 268 cal, 9g fat, 25.1g pro, 13.8g carb, 2.7g fiber, 72mg chol, 4.3mg iron, 218mg sod, 85mg calc.