Tuesday, February 7, 2012

Texas Chili

This is one of our FAVORITE meals and once again it is a recipe I got from my mother in law. It is one of those meals the whole family looks forward to!

Texas Chili
1 ½ pound boneless beef (top round steak or roast), cut into bite size chunks
1 tablespoon cooking oil
1 cup onion, chopped
2 garlic cloves, minced
2 (16 ounce) cans tomatoes (or stewed tomatoes)
1 cup beef broth
1 (4 ounce) can chopped green chilies
2 tablespoons chili powder
1 tablespoon of sucanat or brown sugar
2 teaspoon dried oregano, crushed
1 ½ teaspoon cumin, ground
½ teaspoon salt
1 can of black beans, drained (optional)*

Cheddar cheese
Greek yogurt or sour cream
Avocado or guacamole
Tortilla chips

Heat oil over medium heat in a large skillet or large pot. Season beef with salt and pepper. Add beef, onions, and garlic in skillet/large pot and cook until browned (not cooked through).
There are two options to continue cooking the Texas Chili:
a.) Place beef mixture along with all the other ingredients into a crock pot and cook on low for 6-8 hours or high 4-6 hours.
Or over the stove which creates a thicker chili.
b.) After browning the beef, add all the other ingredients to the large pot and simmer with the lid (stirring every once and a while) on for at least 4-6 hours. Or even longer, the longer the better! The last hour take the lid off so the chili will thicken up a bit. 

Serve over brown or wild rice.
Top with cheddar cheese, greek yogurt or sour cream, guacamole or avocados.
Best with tortilla chips!

Options: My husband also loves making a Texas chili burrito. Places everything in a tortilla!
*My mother in law also loves it with black beans,  so you can just through a can of drained black beans into the crock pot or pot 10 minutes before serving. (But is may not be considered true Texas chili with beans  in it!)

Health Tip:
Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E. In terms of phytonutrients, tomatoes are basically off the chart!

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