Texas Chili
2 pounds steak cut into small pieces
2 cups onions chopped
1 cup chopped green bell pepper
3 fresh Serrano peppers, seeded and finely chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon dried oregano
¼ - ½ teaspoon ground red pepper
1/3 cup masa harina or cornmeal (masa harina is better)
1 - 14 ½ oz no salt whole tomatoes, undrained and chopped
1 – 13 ¾ oz can no salt beef broth
1 – 12 oz can of beer
¾ teaspoon salt
¼ - ½ teaspoon hot sauce
2 tablespoons white vinegar
(the original recipe did not call for tequila but I like the flavor it added I usually just pour some in make a ½ cup or so?)
Coat a large dutch oven with cooking spray place over medium high heat until hot. Add meat, and cook 5 minutes or until browned, be sure to not add too much meat in at a time its better to cook it in small groups and remove the browned pieces and then return when all meat is cooked. Drain well. Set meat aside; wipe drippings from Dutch oven with paper towel.
Recoat Dutch oven with cooking spray; place over med-high heat until hot. Add onion, peppers, and garlic and sauté 5 minutes or until tender. Return meat to Dutch oven, and add spices stir well. Sprinkle meat mixture with masa harina flour: stir well. Add tomatoes and next four ingredients; bring to boil. Reduce heat, and simmer; partially covered, 1 ½ hours. Add vinegar and simmer, partially covered for 30 minutes or until meat is tender. Yield 2 quarts, serving size 1 cup.
Calories 242, Protein 22.9g, fat 10g, Carb 14.7g, Fiber 2.4g;