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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In the Lone Star state, Texan Chili 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 jalapeño 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 |
Directions:
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; sauté 5 minutes or until lightly browned. Add cumin, jalapeño, and garlic; sauté 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.
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