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This'll cheer you up. If you want it non-low-fat, use chuck, and a couple of tbs of oil.
BLAIR'S LOW-FAT REAL TEXAS CHILI
2 pounds eye round (0" trim), cut into 3/4-inch cubes 1 g vegetable oil 3 large cloves garlic, chopped fine 4 tbs chili powder (Gebhardt Original Eagle Brand) 1 tsp ground cumin 2 tbs masa 1 tbs dry oregano 24 oz beef broth or stock 1 tsp salt (less if broth is salty) 1/4 tsp pepper
Chilli 2541Mike H Beans are a false controversy. Tomatoes are a bigger problem in my opinion. (So is too much cumin.) Put beans or tomatoes in your chili if you like, but neither one should dominate...
Mix the chili powder, cumin, oregano, and flour together and set aside.
Wipe pan with paper towel dipped in oil; wipe off excess.
Heat oil in 3-qt pot over medium-high heat. Brown meat lightly in half-pound batches; don't cook through. Keep heat low enough and work quickly enough to avoid burning fond or steaming too much water from meat.
Lower heat to medium. Add all meat back to pot.
Stir in garlic, then stir in chili mixture. Add 20 oz of beef broth, salt, and pepper. Bring to a boil, stirring.
Lower heat. Simmer, partially covered, 1.5 hours, stirring occasionally, dampening and scraping down sides of pot.
Chilli 2543Oh pshaw, on Fri 09 Jun 2006 04:01:46p, No Idea meant to say... Everyone has their version of Chili. This is mine, WITH tomatoes, WITH beans, and NO apologies... * Exported from MasterCook * "chili" From...
Add rest of broth if needed and simmer 30 minutes or until meat is almost falling apart.
Cool, cover, and refrigerate overnight to ripen. Reheat in double boiler or microwave.
The weight and volume of a serving depend on how far you reduce the liquid; in any case:
A 1/8th-batch serving has 5.3 g carbs, 34.6 g protein, 5.4 g fat, and 208 calories.
A 1/6th-batch serving has 7.1 g carbs, 46.1 g protein, and 7.3 g fat, and 278 calories.
Served with a wedge of lime, 1 oz of fat-free cheese, a low-fat tortilla, 50 g of chopped onion, and 100 g of carrots on the side, the entire meal with 1/8th batch serving of chili comes to: 46 g carbs, 48 g protein, 6 g fat, and 430 calories.
options: - substitute 1 tbs hot hungarian paprika for 1 tbs chili powder - use top round, chicken, or turkey, instead of eye round - use chuck roast, chuck steak or 7-bone roast for full-fat chili
Chilli 2544Ok lets see if i can sound like the food snob!! OYFG your all losers, everyone knows the best chili is...
serving suggestions: - squeeze lime juice over top and garnish with sour cream - cubed fresh tomato - chopped fresh onion - grated cheddar cheese - saltines, soda crackers, or tortillas - avocado - serve cooked pinto or kidney beans separately - ladle over pasta
