Real Texas Chili

Yield: 8 (1 cup servings)
Source: Cooking Light Annual Recipes 2003, p. 231
CL Comments: 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.
Comments from a PA Kitchen: This was delicious. I don't know what "real Texas" is supposed to mean, but the flavors were wonderful and the meat was so tender. Don't skip the onions and sour cream at the end! So good!


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


  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, jalapeno, 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.


Healthy Units: 6 per serving
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

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