Texas-Style Chili

Texas-Style Chili

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From: Diabetic Living Magazine

Texans like chili made with cubed meat and no beans or canned tomatoes. So that's how we made this recipe. Give it a try for dinner some night.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 pounds boneless lean beef chuck
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon cooking oil
  • 4 large onions, chopped
  • 3 tablespoons chili powder
  • 3 tablespoons yellow cornmeal
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano, crushed
  • ¼ teaspoon cayenne pepper
  • 1 (14 ounce) can beef broth
  • 1¼ cups water
  • 1 tablespoon packed brown sugar
  • Chopped onion (optional)

Preparation

  • Prep

  • Ready In

  1. Trim fat from meat. Cut meat into ½-inch pieces. Sprinkle meat with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven.
  2. Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.
  3. Stir in browned beef, beef broth, the water, brown sugar, and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1- ½ to 2 hours or until meat is tender. If desired, top each serving with additional chopped onion.

Nutrition information

  • Per serving: 393 calories; 12 g fat(3 g sat); 4 g fiber; 20 g carbohydrates; 51 g protein; 34 mcg folate; 134 mg cholesterol; 7 g sugars; 8 mg vitamin C; 80 mg calcium; 8 mg iron; 687 mg sodium; 1,136 mg potassium
  • Nutrition Bonus: Iron (44% daily value)
  • Carbohydrate Servings:

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