Texas-Style Chili
Source of Recipe
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Recipe Introduction
servings 8
points 5.5
List of Ingredients
Nonstick cooking spray
1 pound boneless beef chuck shoulder, cut into 1/2-inch pieces
2 cups chopped onions
5 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano leaves
2-1/2 cups fat-free reduced-sodium beef broth
1 cup prepared salsa or picante sauce
2 cans (16 ounces each) pinto or red beans (or one can of each), rinsed and drained
1/2 cup chopped fresh cilantro
1/2 cup fat-free sour cream
1 cup chopped ripe tomatoes Recipe
Spray Dutch oven or large saucepan with cooking spray; heat over medium-high heat until hot. Add beef, onions and garlic; cook and stir until beef is no longer pink, about 5 minutes. Sprinkle mixture with chili powder, cumin, coriander and oregano; mix well. Add beef broth and salsa; bring to a boil. Cover; simmer 45 minutes.
Stir in beans; continue to simmer uncovered 30 minutes or until beef is tender and chili has thickened, stirring occasionally.
Stir in cilantro. Ladle into 8 bowls; top evenly with sour cream and tomatoes. Garnish with pickled jalapeño peppers, if desired.
Nutrients per Serving
(about 3/4 cup chili with 1 tablespoon sour cream and 2 tablespoons chopped tomatoes (without garnish))
Calories 268
Calories from Fat 21 %
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 37 mg
Carbohydrate 31 g
Fiber 2 g
Protein 25 g
Sodium 725 mg
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