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Lean Mean Texas Chili

    1 pound lean (7% fat) ground beef
    1 large onion, chopped
    2 garlic cloves, chopped
    1 large jalapeño pepper, seeded and finely chopped
    2 tablespoons ground New Mexico chili powder
    1 tablespoon ground cumin
    1 tablespoon dried oregano
    One 28-ounce can whole tomatoes, with their liquid
    1 cup beer
    1 pkg. (14oz) Lightlife GimmeLean™ Beef Flavor

    Coat a large skillet very generously with cooking spray. Add the meat, onions,
    garlic, and jalapeño. Place the pan over medium-high heat. Cook, stirring with
    a wooden spoon to break up the meat, until the beef loses its red color, about
    5 minutes. Mix in the chili powder, cumin, and oregano until the spices are
    fragrant, 1 minute.
    Add the tomatoes, using the spoon to break them up. Pour in the beer. Cover,
    reduce the heat, and cook the chili 20 minutes, until the beef is tender.
    Break up the block of crumbles with a wooden spoons. Mix them into the chili.
    Cook 10 minutes.
    Serve, or cool the chili to room temperature. Serve, accompanied by kidney
    beans, and cooked rice or crackers. This chili keeps, tightly covered in the
    refrigerator, for three to four days.

    Makes 6 servings

    Recipe by Dana Jacobi


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