Texas Red Chili
Servings: 8
Ingredients
* 2 tablespoons vegetable oil
* 1 beef brisket (about 2 pounds), cut into 1/4-inch cubes
* 1 cup chopped onion
* 3 jalapeno chiles, halved, seeded and finely, chopped
* 2 cloves garlic, finely chopped
* 1/4 cup chili powder
* 1 tablespoon ground cumin
* 1/2 teaspoon salt
* 1/2 teaspoon ground red pepper (cayenne)
* 1 can (13-3/4 ounces) beef broth
* 2 cans (14-1/2 ounces each) stewed tomatoes
* 1 bottle (12 ounces) beer
* 1 bay leaf
* Lime wedges for garnish
Directions
1. Heat oil in a Dutch oven over medium-high heat. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate.
2. Add onion, jalapenos and garlic to drippings in pot; cook over medium-low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and red pepper; cook 1 minute. Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling. Lower heat; simmer with cover slightly ajar until meat is tender, about 1-1/2 hours. For last 20 minutes, uncover to thicken chili.
3. To serve, ladle chili into bowls. Garnish each bowl with lime wedge.
Calories: 334
Protein: 30 g
Sodium: 712 mg
Cholesterol: 84 mg
Fat: 17 g
Carbohydrates: 15 g
Exchanges: 1 Bread/Starch; 4 Medium-Fat Meat
Servings: 8
Ingredients
* 2 tablespoons vegetable oil
* 1 beef brisket (about 2 pounds), cut into 1/4-inch cubes
* 1 cup chopped onion
* 3 jalapeno chiles, halved, seeded and finely, chopped
* 2 cloves garlic, finely chopped
* 1/4 cup chili powder
* 1 tablespoon ground cumin
* 1/2 teaspoon salt
* 1/2 teaspoon ground red pepper (cayenne)
* 1 can (13-3/4 ounces) beef broth
* 2 cans (14-1/2 ounces each) stewed tomatoes
* 1 bottle (12 ounces) beer
* 1 bay leaf
* Lime wedges for garnish
Directions
1. Heat oil in a Dutch oven over medium-high heat. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate.
2. Add onion, jalapenos and garlic to drippings in pot; cook over medium-low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and red pepper; cook 1 minute. Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling. Lower heat; simmer with cover slightly ajar until meat is tender, about 1-1/2 hours. For last 20 minutes, uncover to thicken chili.
3. To serve, ladle chili into bowls. Garnish each bowl with lime wedge.
Calories: 334
Protein: 30 g
Sodium: 712 mg
Cholesterol: 84 mg
Fat: 17 g
Carbohydrates: 15 g
Exchanges: 1 Bread/Starch; 4 Medium-Fat Meat
Source: Family Circle's "All-time Favorite Recipes"
Find this recipe at:
http://diabeticgourmet.com/recipes/html/90.shtml
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