North Texas-Style Red Chili
Yield
8 servingsPrep
10 minCook
210 minReady
220 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef chuck
cut into 1/2 inch cubes |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | can |
beef stock
10 3/4 ounces |
*
|
| 2 | cups |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 4 | each |
jalapeño pepper
minced |
*
|
| ½ | cup |
chili powder
|
*
|
| 2 | tablespoons |
cumin
|
|
| 1 | teaspoon |
oregano
dried, crumbled |
|
| 1 | can |
tomato sauce
16 ounces |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef chuck
cut into 1/2 inch cubes |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | can |
beef stock
10 3/4 ounces |
*
|
| 473 | ml |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 4 | each |
jalapeño pepper
minced |
*
|
| 118 | ml |
chili powder
|
*
|
| 3E+1 | ml |
cumin
|
|
| 5 | ml |
oregano
dried, crumbled |
|
| 1 | can |
tomato sauce
16 ounces |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Directions
In a large soup kettle or Dutch oven over medium-high heat, brown beef in olive oil, stirring constantly.
Add beef broth to cover meat.
If necessary, add water to make enough liquid.
Add chopped onion and simmer for 30 minutes.
Stir in remaining ingredients; reduce heat; cover and simmer for 3 hours or until meat is tender.
