Spicy Texas Chili
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
beef, round steak
cut in 1/2 inch cubes |
|
1 | medium |
onions
chopped |
|
1 | each |
jalapeño pepper
finely chopped |
*
|
3 | each | garlic cloves |
|
3 | cans |
tomatoes, canned, whole, peeled
undrained, cut up, 14.5 ounces |
*
|
4 | teaspoons | chili powder |
|
¼ | teaspoon |
red pepper flakes
(cayenne), ground |
|
Trans-fat Free, Low Carb, Low Sodium
Directions
Spray nonstick Dutch oven or large skillet with cooking spray.
Heat over medium-high heat until hot.
Add beef, onion, chile pepper and garlic; cook until beef is no longer pink.
Stir in remaining ingredients. Bring to a boil.
Reduce heat; simmer, uncovered, 15 to 20 minutes or until slightly thickened and flavors are blended, stirring occasionally.
Season with salt, if desired.
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