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Lone Star Chili Con Carne

  • Servings:

    Serves 8 as an appetizer

  • Prep Time:

    25 minutes

  • Cook Time:

    180 minutes

Ingredients

No beans allowed in this spicy, meaty chili! Featuring big, bold flavors befitting Texas, this straightforward variation cooks “low and slow", resulting in fork-tender beef and thoroughly blended flavors. Masa harina, or corn flour, serves as a thickener and adds a hint of corn flavor. Recipe may be frozen and halved.
3 Tbsp. olive oil
3 lb. boneless sirloin or beef chuck, cut into 3/4-inch cubes
1 1/2 tsp.salt
1tsp. freshly ground black pepper
2 medium yellow onions, chopped
2 Jalapenos, seeded and chopped
2 chipotle chilies in adobo, minced
6 cloves garlic, minced
4 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 (14-oz.) cans diced tomatoes and juices
1 (12-oz.) bottle amber beer
Juice of 1 lime, about 2 Tbsp.
3/4 cup low-sodium beef broth
3 Tbsp.masa harina or cornmeal
Lone Star Chili Con Carne

Directions

Note: The heat of chili depends on the chili powder you use. Use mild for light heat, and hot for fire.
1. In a large stockpot or Dutch oven, heat oil over medium-high heat. Pat beef dry with paper towels, season it with salt and pepper, and add to pot. Cook until browned on all sides, stirring frequently, about 4 minutes.
2. Add onions, jalapenos, chipotles, and garlic to pot and cook, stirring occasionally, until onions are soft, about 5 minutes.
3. Add chili powder, paprika, cumin, and oregano and stir until well incorporated, 1 minute. Add diced tomatoes and beer and stir for 1 minute more, scraping up anybrowned bits that have accumulated on bottom of pot.
4. Add lime juice and enough beef broth so that liquid just covers beef. Bring mixture to a boil, reduce heat, and simmer for about 1 1/2 to 2 hours, partially covered, and stirring occasionally, until meat is very tender (you should be able to shred it with a fork).
5. Add masa harina or cornmeal to pot and stir to incorporate. Cook, uncovered, for another 8 to 10 minutes, to thicken chili, stirring occasionally.
6. Serve hot. Ladle chili into bowls. If using, serve with side bowls of choppedcilantro, Cheddar cheese, and lime wedges.
Source: Hannaford fresh Magazine, January - February 2009

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 500 kcal (25%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 7 g (35%)
Cholesterol 125 mg (42%)
Sodium 850 mg (35%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 2 g (8%)
Protein 54 g (90%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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