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Texas Red Chili

Servings: 8
Ratings Rating: 4.43, 7 Votes | Read Comments
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 beef brisket (about 2 pounds), cut into 1/4-inch cubes
  • 1 cup chopped onion
  • 3 jalapeno chiles, halved, seeded and finely, chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1 can (13-3/4 ounces) beef broth
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 bottle (12 ounces) beer
  • 1 bay leaf
  • Lime wedges for garnish

Directions

  1. Heat oil in a Dutch oven over medium-high heat. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate.
  2. Add onion, jalapenos and garlic to drippings in pot; cook over medium-low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and red pepper; cook 1 minute. Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling. Lower heat; simmer with cover slightly ajar until meat is tender, about 1-1/2 hours. For last 20 minutes, uncover to thicken chili.
  3. To serve, ladle chili into bowls. Garnish each bowl with lime wedge.

Nutritional Information (Per Serving)
Calories: 334
Protein: 30 g
Sodium: 712 mg
Cholesterol: 84 mg
Fat: 17 g
Carbohydrates: 15 g
Exchanges: 1 Bread/Starch; 4 Medium-Fat Meat

Source: Family Circle's "All-time Favorite Recipes"

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