In the Lone Star state, Texan Chili purists insist that chili has no beans. Any beef stew meat will work in this dish: top or bottom round, rump roast, or chuck.
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 jalapeño pepper
6 garlic cloves, minced
1 cup dry red wine
1/4 cup white vinegar
2 tablespoons chili powder
2 tablespoons dried oregano
1 (14 1/4-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
How to Make It
Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt and pepper. Place half of beef in pan; cook 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.
Add 3 cups onion to pan; sauté 5 minutes or until lightly browned. Add cumin, jalapeño, and garlic; sauté 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.
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. Uncover and simmer 1 hour, stirring occasionally. Stir in cilantro. Serve with onion and sour cream.
This is our favorite chili recipe. 3 stars because, though it's a good recipe, I do change it a bit. I add kidney beans because we like them and they add nutrition and fiber. Rather than leaving the beef in chunks, I shred it after it is cooked; we like that texture better than big chunks. The heat level is right for me (not too much), and my husband, who likes spicier food, just adds some Tabasco or additional chiles at the table. The heat level depends on the heat level of the chili powder you use (I use Dixon medium hot), as well as that of the jalapenos. I've used diced canned chiles in place of the jalapeno, which worked nicely. We don't eat raw onion, so skip that garnish. Diced avocado a good garnish.
I disagree with other reviewers! This had the perfect amount of spicy kick, and wonderfully rich concentrated flavor. Yes it was a little on the watery side, so I would simply add less beef broth next time, but I thought that the beer (I used Negra Modela) added a great layer of complexity to the broth. The only thing I didn't like was the chopped onion on top as a garnish, which I recommend doing without.
This needed too much tweaking to be a "good" recipe. I found it bland and watery until jazzing it up with about a half cup of Pace 3-pepper salsa, a can of hominy, and a cup of cilantro. I'm not sure the beer added much beyond a kind of sourness. The All-American chili recipe (with a cup of Merlot) is much better.
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