Real Texas Chili

Real Texas Chili Recipe
Karry Hosford
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.

Yield:

8 servings (serving size: about 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon onion)

Recipe from

Cooking Light

Nutritional Information

Calories 268
Caloriesfromfat 30 %
Fat 9 g
Satfat 3.3 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 25.1 g
Carbohydrate 13.8 g
Fiber 2.7 g
Cholesterol 72 mg
Iron 4.3 mg
Sodium 218 mg
Calcium 85 mg

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 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

Preparation

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.

Chris Schlesinger,

Cooking Light

August 2002
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