Red Hot Texas Chili
Texas-style chili traditionally includes chunks of beef. This chili recipe is unique since it is served over rice and includes pineapple as a sweet cooling taste to the hot chiles.
1 1/2 pounds beef round steak, cut into 3/4-inch pieces
1 large (1 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 cup water
1 (29-ounce) can tomato puree
1 (4-ounce) can chopped jalapeño chile peppers, undrained
2 to 3 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups hot cooked rice or beans
1 (8-ounce) can crushed pineapple
Melt butter in 6-quart saucepan until sizzling; add
of beef pieces. Cook, stirring occasionally, over medium-high heat until browned (4 to 5 minutes). Remove meat with slotted spoon. Set aside. Repeat with remaining meat.
Return all meat to saucepan; add onion and garlic. Continue cooking until lightly browned (2 to 3 minutes). Add water, tomato puree, chiles, chili powder, cumin, salt and pepper. Continue cooking until mixture comes to a boil (5 to 6 minutes).
Reduce heat to low.
Cover; cook, stirring occasionally, until meat is tender and flavors are blended (1 1/4 to 1 1/2 hours).
To serve, spoon
rice into each bowl; top with chili, sour cream and pineapple.
Regular mild green chiles can be substituted for jalapeño chiles. Since this chile is mild, increase chili powder, if desired.
Nutrition Facts (1 serving)
Dietary Fiber: 6g
Recipe #11006©1999Land O'Lakes, Inc.