Bowl O' Red Chili

Bowl O' Red Chili

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From: Diabetic Living Magazine

Texans have strong opinions about their chili recipes. The meat must be cubed—never ground—and beans and canned tomatoes may be served alongside—but are never stirred into the mixture!

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 pounds boneless lean beef chuck, cut into ½-inch cubes
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 tablespoon cooking oil
  • 4 large onions, chopped
  • 3 tablespoons chili powder
  • 3 tablespoons yellow cornmeal
  • 1 tablespoon bottled minced garlic (6 cloves)
  • 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. Sprinkle beef with ¼ 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 chopped onion.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 448 calories; 17 g fat(5 g sat); 4 g fiber; 19 g carbohydrates; 53 g protein; 107 mg cholesterol;
  • Carbohydrate Servings:

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