Recipe finder
Texas Heat Chili
- Makes: 6 servings
- Prep 25 mins
- Cook 2 hrs
Ingredients
-
2
pounds
beef bottom sirloin steak (tri-tip) or beef chuck roast, cut into 1/2 to 3/4-inch pieces
-
1
cup
chopped onion
-
1
medium
green sweet pepper, chopped
-
1
clove
garlic, minced
-
2
tablespoons
vegetable oil
-
2
14 1/2 -
ounce can
reduced-sodium beef broth
-
1 1/2-2
cups
water
-
2
6 -
ounce can
no-salt-added tomato paste
-
2
fresh jalapeno peppers, seeded and finely chopped*
-
4 1/2
teaspoons
chili powder
-
1/2
teaspoon
crushed red pepper
-
1/2
teaspoon
dried oregano, crushed
-
1/2
teaspoon
ground cumin
-
1
15 -
16 -
ounce can
pinto beans, rinsed and drained
Directions
- In a 4-quart Dutch oven, cook beef, onion, sweet pepper and garlic in hot oil over medium heat until meat browns and vegetables are tender; drain fat. Stir in broth, water, tomato paste, jalapeno peppers, chili powder, crushed red pepper, oregano and cumin. Bring to a boiling; reduce heat. Simmer, covered, for 1 1/2 hours. Stir in beans. Simmer, covered, for 30 minutes more or until meat is tender.
Tip
- * Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts
(Texas Heat Chili)
Servings Per Recipe 6, sat. fat (g) 5, pro. (g) 40, Riboflavin (mg) 0, carb. (g) 27, Niacin (mg) 11, Fat, total (g) 18, vit. C (mg) 35, chol. (mg) 99, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 1, vit. A (IU) 1555, fiber (g) 8, Cobalamin (Vit. B12) (µg) 2, Folate (µg) 32, cal. (kcal) 424, sugar (g) 9, Monosaturated fat (g) 9, iron (mg) 5, Potassium (mg) 1291, Polyunsaturated fat (g) 2, calcium (mg) 101, sodium (mg) 648