Real Texas Chili

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

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Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 30%
  • Fat: 9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.1g
  • Carbohydrate: 13.8g
  • Fiber: 2.7g
  • Cholesterol: 72mg
  • Iron: 4.3mg
  • Sodium: 218mg
  • Calcium: 85mg

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

  1. 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.
  2. 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.
  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. Uncover and simmer 1 hour, stirring occasionally. Stir in cilantro. Serve with onion and sour cream.
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