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)
- Cooking spray
- 2 pounds beef stew meat
- 1/2 teaspoon kosher sa
- 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
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.
Calories: 268 (30% from fat)
Fat: 9g (sat 3.3g,mono 3.7g,poly 0.6g)