Texas Chili Recipe
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Here's chili the way Texans like it: with chunks of beef. For the crushed hot dried chile peppers, use cayenne, de arbol, pequin, serrano seco, or tepin. Use 12 to 50 peppers (depending on size) to equal 1 to 2 tablespoons crushed.
Ingredients
- 3 dried ancho chili peppers, seeded
- 1 to 2 tablespoons crushed small hot dried chili peppers or 1 to 2 tablespoons crushed red pepper
- 2-1/2 pounds beef round steak, cut into 1/2-inch cubes
- 2 tablespoons cooking oil
- 1 medium onion, chopped (1/2 cup)
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 6 medium tomatoes, peeled, seeded, and coarsely chopped (3 cups)
- 1 10-1/2-ounce can condensed beef broth
- 1-1/3 cups water
- 1/2 teaspoon dried oregano, crushed
- Cooked red kidney beans (optional)
- Sliced pickled peppers (optional)
- Cut chili peppers into small pieces. Place all the peppers in a blender container or food processor bowl. Cover and blend or process until ground. Set aside.
- In a Dutch oven brown half of the meat in hot oil. With a slotted spoon remove meat from pan; set aside. Add remaining meat, onion, garlic, cumin, and the ground chili peppers. Cook until meat is brown.
- Return all of the meat to the Dutch oven. Stir in tomatoes, broth, water, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 1-1/4 to 1-1/2 hours or until meat is tender, stirring occasionally. Serve with cooked kidney beans, if desired. Garnish each serving with pickled peppers, if desired. Makes 6 servings.
- Calories 367, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 120 mg, Sodium 455 mg, Carbohydrate 10 g, Fiber 3 g, Protein 48 g. Daily Values: Vitamin A 27%, Vitamin C 41%, Calcium 4%, Iron 42%.
- Percent Daily Values are based on a 2,000 calorie diet
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