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BOWL 'O RED CHILI
The meat is cubed in this
Texas-inspired chili. The result:
A yummy, protein-packed meal
that will keep you satisfied
without loading up on extra
carbs and calories.
Texas-inspired chili. The result:
A yummy, protein-packed meal
that will keep you satisfied
without loading up on extra
carbs and calories.
Texans have strong opinions
about their chili recipes. The
meat must be cubed, never
ground. Beans may be served
alongside, but are never stirred
into the mixture; neither are
canned tomatoes.
about their chili recipes. The
meat must be cubed, never
ground. Beans may be served
alongside, but are never stirred
into the mixture; neither are
canned tomatoes.
MAKES: 8 servings
SERVING SIZE: 1 1/8 cup
CARB GRAMS PER SERVING: 19
SERVING SIZE: 1 1/8 cup
CARB GRAMS PER SERVING: 19
3 pounds boneless lean beef chuck,
cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
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
1/4 teaspoon cayenne pepper
1 14 ounce can beef broth
1 1/4 cups water
1 tablespoon packed brown sugar
Chopped onion (optional)
cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
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
1/4 teaspoon cayenne pepper
1 14 ounce can beef broth
1 1/4 cups water
1 tablespoon packed brown sugar
Chopped onion (optional)
1.
Sprinkle beef with 1/2 teaspoon of the salt and
1/4 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 1/4 teaspoon
salt and 1/4 teaspoon pepper. Bring to boiling;
reduce heat.
Sprinkle beef with 1/2 teaspoon of the salt and
1/4 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 1/4 teaspoon
salt and 1/4 teaspoon pepper. Bring to boiling;
reduce heat.
Cover; simmer for 1-1/2 to 2 hours or until
meat is tender. If desired, top each serving
with chopped onion.
Makes 8 (1 1/8-cup) servings
meat is tender. If desired, top each serving
with chopped onion.
Makes 8 (1 1/8-cup) servings
Calories: 448
Protein(gm): 53
Carbohydrate(gm): 19
Fat, total(gm): 17
Cholesterol(mg): 107
Saturated fat(gm): 5
Dietary Fiber, total(gm): 4
Sodium(mg): 812
Protein(gm): 53
Carbohydrate(gm): 19
Fat, total(gm): 17
Cholesterol(mg): 107
Saturated fat(gm): 5
Dietary Fiber, total(gm): 4
Sodium(mg): 812
Rose!
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