Extra Hot Texas Chili
Recipe: #21973
December 03, 2015
Categories: Chili, Steak, Sirloin Steak, Southwest, Cinco de Mayo, Game/Sports Day, Potluck, Sunday Dinner Gluten-Free, High Fiber, No Eggs, Non-Dairy, Hot Peppers, Spicy, more
"I have had this written down for years. My son and I love it. DH and daughter thought it was on the HOT side. This is really good! We like it served on top of rice with the Pinto beans on the side. Hope you enjoy!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (326 g)
- Calories 294.2
- Total Fat - 17.9 g
- Saturated Fat - 5.8 g
- Cholesterol - 82.8 mg
- Sodium - 369.6 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 2.9 g
- Sugars - 3.8 g
- Protein - 25.2 g
- Calcium - 76.4 mg
- Iron - 3.2 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large sauce pan, brown half of the meat in hot oil.
Step 2
With a slotted spoon, remove meat and set aside.
Step 3
Add remaining meat, onion, garlic, cumin, and ground chile peppers; cook till meat is brown.
Step 4
Return rest of meat to pan.
Step 5
Stir in remaining ingredients; bring to a boil and reduce heat.
Step 6
Simmer, uncovered, for 1-1 1/2 hours or until meat is tender, stirring occasionally.
Step 7
Serve with hot cooked Pinto Beans.
Tips
No special items needed.
1 Reviews
You'll Also Love
