TEXAS CHILI

TEXAS CHILI
(as located and originally recommended by Katie, as made by Lisa. This recipe is from Cooking Light, but there's nothing "light" tasting about it.)

From Cooking Light: "In the Lone Star state, purists insist that chili has no beans. Any beef stew meat will work in this dish: top or bottom round, rump roast, or chuck."

INGREDIENTS:
Cooking spray
2 pounds beef stew meat
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
3 cups chopped onion
1 tablespoon cumin seeds
3 tablespoons finely chopped jalapeno pepper
6 garlic cloves, minced
1 cup dry red wine
1/4 cup white vinegar
2 tablespoons chili powder
2 tablespoons dried oregano
1 (14 1/4-ounce) can low-salt beef broth
1 (12-ounce) can beer
1/2 cup chopped fresh cilantro
1/2 cup chopped onion
1/2 cup fat-free sour cream

INSTRUCTIONS:

1. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt and pepper. Place half of beef in pan; cook 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.

2. Add 3 cups onion to pan; saute 5 minutes or until lightly browned. Add cumin, jalapeno, and garlic; saute 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

3. Stir in vinegar and next 4 ingredients (vinegar through beer); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Uncover and simmer 1 hour, stirring occasionally. Stir in cilantro. Serve with onion and sour cream.

NUTRITIONAL INFO:
CALORIES 268 (30% from fat); FAT 9g (sat 3.3g, mono 3.7g, poly 0.6g); PROTEIN 25.1g; CARB 13.8g; FIBER 2.7g; CHOL 72mg; IRON 4.3mg; SODIUM 218mg; CALC 85mg

YIELD:
8 servings (serving size: about 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon onion)

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