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| Bad to the Bone Real Texas Chili |
3 pounds lean ground sirloin or extra lean ground round
2 cloves garlic, minced
1 each onion, chopped
2 10 oz. cans chicken broth
1 8 oz. can tomato sauce
5 tablespoons chili powder (*see note below)
2 tablespoons cumin
1 tablespoons cayenne pepper (*see note below)
2 tablespoons sugar
1 15 oz. can Ranch Style Beans
1 to 1 1/2 cups water, if necessary
1 8 oz. cheddar cheese, shredded (optional topping)
1 pint sour cream, (optional topping)
1 jar jalapenos, sliced, (optional topping)
1 bag corn chips, (optional serving suggestion)
4 cups rice, cooked (optional serving suggestion)
Preparation time 20 minutes. Cooking time 1 hr.
Brown Ground Round or Ground Sirloin in large Dutch oven or
pot. Add
onion and garlic and sauté' until onion is cooked (clear).
Drain off excess
fat. Add chicken broth, tomato sauce, chili powder, cumin,
cayenne
pepper
and sugar. Heat to it starts to boil, reduce heat, cover and simmer
for 45
minutes. Stir occasionally and add water if necessary. After 45
minutes add
beans and simmer 15 to 20 minutes longer. Uncover and cook
to desired
consistency.
Serving suggestions:
Serve over cooked rice or Frito™ corn chips. Top with shredded cheddar
cheese and 1 tbls of sour cream (trust me on this one). If you like it hot
mix in some sliced jalapenos before adding your toppings.
Need a lower fat version of this recipe? Follow these tips to reduce the fat:
After browning the meat remove from the pot and place in a fine meshed
colander or strainer and rinse thoroughly with hot water then return to the
pot. You could also substitute the beef with a low fat ground turkey. Also,
use low fat or fat free cheddar, sour cream, corn chips, and chicken broth.
Makes 6 to 8 servings.
Recipe by Bill
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