Search
by Ingredient

North Texas-Style Red Chili

StarStarStarStarEmpty star

Submitted by mdavis

YIELD

8 servings

PREP

10 min

COOK

210 min

READY

220 min

Ingredients

4 1.8
POUNDS KG BEEF CHUCK
cut into 1/2 inch cubes
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
CAN CAN BEEF STOCK
10 3/4 ounces *
2 473
CUPS ML ONIONS
chopped
3 3
EACH EACH GARLIC CLOVES
minced
4 4
EACH EACH JALAPEÑO PEPPER
minced *
½ 118
CUP ML CHILI POWDER *
2 3E+1
TABLESPOONS ML CUMIN
1 5
TEASPOON ML OREGANO
dried, crumbled
1 1
CAN CAN TOMATO SAUCE
16 ounces *
1 1
X X SALT *
1 1

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 844 65% from fat
 % Daily Value *
Total Fat 61g 93%
Saturated Fat 23g 116%
Trans Fat 0g
Cholesterol 236mg 79%
Sodium 215mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 125g
Vitamin A 3% Vitamin C 14%
Calcium 7% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

Email this recipe