Saturday, 9 February 2013

Texas Chili

I would make this recipe a little healthier by using no salt added or low sodium beef broth, brown rice and use a low cal dressing.

Texas Chili

1 lb ~ each Stewing Beef and Pork, cut in 1/2 inch pieces

3 c ~ Chopped Onion

1/2 c ~ Italian salad dressing, divided

1 ~ 10 oz can Beef Broth

2 c ~ Salsa

1 ~ Tbsp chili powder

2 ~ 19 oz cans Black Beans, drained and rinsed

4 c ~ cooked rice

 1. Brown the meat and onion in dressing in a Dutch oven on medium-high heat, stirring
     constantly, about  5 mins.

2. Add broth, salsa and chili powder, stir. Bring to a boil.

3. Reduce heat to medium-low, cover. Simmer 1 hour or until meat is tender

4. Stir in beans, cook uncovered for 30 mins.

Serve over rice
Makes 8 -1 cup servings

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