Spicy texas chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless beef top round |
| Stea | ||
| 1 | medium | Onion -- chopped |
| 1 | Jalapeno chile pepper -- | |
| Seede | ||
| 3 | Garlic cloves -- minced | |
| 3 | cans | Whole tomatoes, canned -- 14 |
| 5 | ounces | Cans |
| 4 | teaspoons | Chili powder |
| ¼ | teaspoon | Cayenne pepper |
Directions
Recipe by: Fast & Healthy Jan/Feb 1995 Spray nonstick Dutch oven or large skillet with nonstick cooking spray. heat over medium-heat until hot. Add beef, onion, chile pepper and garlic; cook until beef is no longer pink.
Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes or until slightly thickened and flavors are blended, stirring occasionally. Season with salt, if desired. Makes 4 (1-½-cup) servings. Per serving: 230 calories, 5 grams fat (20% calories from fat).
Recipe By :
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