member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Dawn      

    Texas Red Chili *

    Source of Recipe

    Unknown

    Recipe Introduction

    serves 8

    List of Ingredients


    2 tablespoons vegetable oil
    1 beef brisket (about 2 pounds), cut into 1/4-inch cubes
    1 cup chopped onion
    3 jalapeno chiles, halved, seeded and finely, chopped
    2 cloves garlic, finely chopped
    1/4 cup chili powder
    1 tablespoon ground cumin
    1/2 teaspoon salt
    1/2 teaspoon ground red pepper (cayenne)
    1 can (13-3/4 ounces) beef broth
    2 cans (14-1/2 ounces each) stewed tomatoes
    1 bottle (12 ounces) beer
    1 bay leaf
    Lime wedges for garnish

    Heat oil in a Dutch oven over medium-high heat. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate.
    Add onion, jalapenos and garlic to drippings in pot; cook over medium-low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and red pepper; cook 1 minute. Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling. Lower heat; simmer with cover slightly ajar until meat is tender, about 1-1/2 hours. For last 20 minutes, uncover to thicken chili.
    To serve, ladle chili into bowls. Garnish each bowl with lime wedge.

    Calories: 334
    Protein: 30 g
    Sodium: 712 mg
    Cholesterol: 84 mg
    Fat: 17 g
    Carbohydrates: 15 g
    Exchanges: 1 Bread/Starch; 4 Medium-Fat Meat



    Recipe


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |