Spicy Texas Red
In Texas, there are two rules for making chili: use chunks of beef (not ground beef) and you never add beans to Texas chili.
- Nonstick Cooking Spray
- 1.5 pounds boneless beef round steak, trimmed and cut into 1/2 inch cubes (My local store sells packages of pre-cut stew meat. I have found great results using these packages instead of buying round steak and typically they are less expensive.)
- 3 medium yellow onions chopped
- 1 large clove garlic minced
- 2 cans 14.5 oz each lower sodium tomatoes undrained and cut up
- 2 cans 8 oz each lower-sodium tomato sauce
- 1 cup lower-sodium beef broth
- 2 tablespoons chili powder
- 2 tablespoons minced canned red jalapenos
- 2 teaspoons dried oregano leaves or basil
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1 teaspoon lower-sodium Worcestershire sauce
- 1/2 teaspoon ground red pepper (cayenne)
- Coat a Dutch oven with cooking spray. Heat the Dutch oven over moderately high heat. Add the meat, onions, and garlic, and cook for 10 minutes or until the meat is browned.
- Stir in the tomatoes, tomato sauce, beef broth, chili powder, jalapeno peppers, oregano, sugar, cumin, Worcestershire sauce, and ground red pepper.
- Bring to a boil. Lower the heat and simmer covered, for 50 to 60 minutes or until the meat is tender. For a thicker consistency, cook, uncovered, until the mixture is the consistency you like. Serve with hot cooked rice.
Makes 6 servings
The recipe is from: Reader’s Digest “Like Grandma Used to Make” A Treasury of Fondly Remember Dishes – published 1996
I often make this recipe in a crockpot instead of a dutch oven. I brown the meat in a skillet with the onions and garlic and then place it in the crockpot with the remaining ingredients. Set the crockpot to high and let it cook until the meat is tender. I have put this together in the morning and left it in the crockpot all day to serve at dinner time and the results were great!