Spicy Texas Chili
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, round steak
cut in 1/2 inch cubes |
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
jalapeño pepper
finely chopped |
*
|
| 3 | each |
garlic cloves
|
|
| 3 | cans |
tomatoes, canned, whole, peeled
undrained, cut up, 14.5 ounces |
*
|
| 4 | teaspoons |
chili powder
|
|
| ¼ | teaspoon |
red pepper flakes
(cayenne), ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, round steak
cut in 1/2 inch cubes |
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
jalapeño pepper
finely chopped |
*
|
| 3 | each |
garlic cloves
|
|
| 3 | cans |
tomatoes, canned, whole, peeled
undrained, cut up, 14.5 ounces |
*
|
| 2E+1 | ml |
chili powder
|
|
| 1.3 | ml |
red pepper flakes
(cayenne), ground |
|
Directions
Spray nonstick Dutch oven or large skillet with cooking spray.
Heat over medium-high heat until hot.
Add beef, onion, chile pepper and garlic; cook until beef is no longer pink.
Stir in remaining ingredients. Bring to a boil.
Reduce heat; simmer, uncovered, 15 to 20 minutes or until slightly thickened and flavors are blended, stirring occasionally.
Season with salt, if desired.
