Texas Chili

Here is one of my favorite chili recipes. It comes from an old Imperial Sugar cookbook from Sugar Land, Texas, "Texas Recipes from Texas Places" Volume III. I’d show you the cover, but unfortunately it was lost from this well worn paper booklet years ago.

Fiery Pot Texas Chili

• 2 lbs chili meat
• 1/2 cup cooking oil
• 1 1/2 cup water (or beer)
• 1 (8-ounce) can tomato sauce
• 2 small onions, chopped
• 1 medium green pepper, finely chopped
• 5-6 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 4 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon Imperial Granulated Sugar
• Cayenne pepper
• 4-5 medium jalapeno peppers, chopped

In large skillet, braise meat in 1/4 cup oil until brown. Transfer meat to large kettle or electric slow-cooker, leaving liquid in skillet. Add water and tomato sauce to meat, cook over low heat. Saute onion, green pepper and garlic in remaining 1/4 cup oil and liquid in skillet. Add remaining dry ingredient and chopped jalapeno peppers with seeds removed. Simmer about 2 hours. Dip off grease that settles on top. Serves 8. (Cayenne and jalapeno peppers are the "zingers" in this recipe. Add both with caution.)

Notes: First of all, I make this in one large pot on top of the stove. I often use ground chuck instead of chili meat or a combination of the two. I don’t use the oil, I just spray the pan with cooking spray. After browning the meat and onions, add the garlic. I don’t add green peppers because Hubby doesn’t like those. Next, add all the other ingredients. Big tip here: wear gloves to chop jalapenos and do not touch face.

 

The updated healthier version comes from Taste of Home’s Diabetic Cookbook 2004.The latest edition of this cookbook is available online at Reiman Publications’ Country Store.

I make this recipe all the time. I especially like the cumin flavor and the fresh cilantro.

Texas-Style Chili

• Nonstick cooking spray
• 1 pound lean boneless beef chuck, cut into 1 /2-inch pieces
• 2 cups chopped onions
• 5 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano leaves
• 2 1/2 cups fat-free reduced-sodium beef broth
• 1 cup prepared mild salsa or picante sauce
• 2 cans (15 ounces each) pinto or red beans (or one of each), rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1/2 cup fat-free sour cram
• 1 cup chopped ripe tomatoes

Spray 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 minues.
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 8 bowls; top evenly with sour cream and tomatoes. Garnish with pickled jalapeno peppers, if desired. Makes 8 servings.

Calories 268, Fat 7g (sat 2g), Protein 25g, Carbohydrate 31g, Fiber 2g, Cholesterol 37mg, Sodium 725mg. Exchange 1 1 /2 starch, 1 1 /2 vegetable, 2 1 /2 lean meat.

Okie Sister says, "Start Cooking!"

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