Texas-Style Chili

Called a "bowl of red" deep in the heart of Texas, this chili is usually served with the beans on the side. For those who like their chili with a bit more fire, use a hotter salsa or even a few dashes of hot pepper sauce. This dish is even better when it's prepared a day ahead, chilled and brought back to a simmer before serving.

Courses: Soup
Serves: 8 people

Recipe Ingredients

		Nonstick cooking spray - as needed
1 lb	454g / 16oz	Lean boneless beef chuck - cut 1/2" pieces
2 cups	125g / 4.4oz	Chopped onions
5		Garlic cloves - minced
2 tablespoons	30ml	Chili powder
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Dried oregano leaves
2 1/2 cups	592ml	Fat-free reduced-sodium beef broth
1 cup	237ml	Prepared salsa or picante sauce
2		Pinto or red beans - (16 oz ea) - rinsed, drained
		= (or one can of each)
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
1/2 cup	118ml	Nonfat sour cream
1 cup	62g / 2.2oz	Chopped ripe tomatoes

Recipe Instructions

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 bowls; top with sour cream and tomatoes. Garnish with pickled jalapeño peppers, if desired.

This recipe yields 8 servings.

Exchanges Per Serving: 1 1/2 Starch, 2 1/2 Meat, 1 Vegetable.

Nutrition Facts: Calories 268; Calories from Fat 21%; Total Fat 7g; Saturated Fat 2g; Protein 25g; Carbohydrates 31g; Cholesterol 37mg; Sodium 725mg; Dietary Fiber 2g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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