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Chili, Texas-Style
Recipe By: Flowerpower
Categories: Beef/Pork
2 teaspoons olive oil -- divided
3 pounds beef chuck -- cut into 1/2-inch cubes
2 1/2 teaspoons salt -- divided
1 cup chopped onions -- finely chopped
1 cup chopped green bell peppers
2 teaspoons chopped jalapenos -- finely chopped
5 cloves garlic -- crushed
2 tablespoons Chili Powder
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground red pepper
5 tablespoons tomato paste
Lime wedges and sour cream -- for garnish
1. Heat 1 teaspoon oil in a large skillet. Sprinkle beef with 1/2
teaspoon salt. Brown meat over medium-high heat in two batches;
transfer to Dutch oven. Pour drippings into one-quart measure;
add enough water to make 4 cups.
2. Heat remaining oil in same skillet. Add onions, peppers, jalapeno
and garlic; cook 4 to 5 minutes, until softened. Stir in remaining
salt and spices; cook 1 minute. Stir in tomato paste; cook 1 minute,
then add 1 cup water mixture. Bring to a boil; scrape up any brown
bits and stir into beef. Add remaining water; bring to a boil.
3. Cover and simmer over low heat 1 1/2 hours. Increase heat to medium;
uncover and cook 30 minutes more.
4. Garnish with lime and sour cream, if desired. Makes 6 servings.
Source: www.lhj.com
3179 Calories; 226g Fat (64.4% calories from fat); 224g Protein;
56g Carbohydrate; 16g Dietary Fiber; 787mg Cholesterol; 6828mg Sodium. |
NOTES : Counts for lime wedges and sour cream not included in totals.
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