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Texas Chili

  • 150minutes
  • 512calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1 1/2 lbs beef stew meat , cut into 3/4-inch pieces

  3. 5 tablespoons vegetable oil, divided

  4. 1 medium onion , chopped

  5. 2 garlic cloves , minced

  6. 2 (16 ounce) cans whole tomatoes , undrained and cut-up

  7. 2 (16 ounce) cans red kidney beans , drained

  8. 1 (8 ounce) can tomato sauce

  9. 2 tablespoons chili powder

  10. 1 teaspoon dried crushed red pepper flakes

  11. 1/2 teaspoon ground cumin

  12. 1/4 teaspoon ground oregano

Instructions Jump to Ingredients ↑

  1. Place flour in a large zip-top plastic bag.

  2. Add beef; shake to coat.

  3. Heat 3 T oil in Dutch oven; add beef and any remaining flour.

  4. Brown beef over medium-high heat; remove beef from pan; set aside.

  5. Heat remaining 2 T oil; add onion and garlic; saute over medium heat until onion is tender.

  6. Stir in beef, tomatoes, kidney beans, tomato sauce, chili powder, red pepper, cumin, and oregano.

  7. Heat to boiling; cover and reduce heat; simmer stirring occasionally, about 1 hour.

  8. Uncover; simmer stirring occasionally 30-60 minutes longer.

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