Texas-Style Chili
Ingredients Nonstick cooking spray as needed
1 pound lean boneless beef chuck cut 1/2 pieces
2 cups chopped onions
5 garlic cloves minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano leaves
2 1/2 cups fat-free reduced-sodium beef broth
1 cup prepared salsa or picante sauce
2 cans pinto or red beans - (16 oz ea) rinsed, drained
= (or one can of each)
1/2 cup chopped fresh cilantro
1/2 cup nonfat sour cream
1 cup chopped ripe tomatoes
MethodSpray Dutch oven or large saucepan with cooking spray; heat over medium-high heat until hot. Add beef, onions and garlic; cook and stir until beef is no longer pink, about 5 minutes. Sprinkle mixture with chili powder, cumin, coriander and oregano; mix well.
Add beef broth and salsa; bring to a boil. Cover; simmer 45 minutes. Stir in beans; continue to simmer uncovered 30 minutes or until beef is tender and chili has thickened, stirring occasionally.
Stir in cilantro. Ladle into bowls; top with sour cream and tomatoes. Garnish with pickled jalape
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