Page 23 - One-Dish Meals

Super Bowl Chili

Our recipe for Texas-style chili contains small chunks of beef rather than
ground. The classic version doesn’t contain beans, but we replaced a
portion of the meat with red kidney beans to cut some fat. Serve with
corn bread or tortilla chips.

P R E P 30 minutes C O O K about 2 hours M A K E S 14 cups or 12 main-dish servings

2 tablespoons olive oil 2 cans (28 ounces each) whole
tomatoes in puree
2 pounds boneless beef for stew, cut
1
into ⁄2-inch chunks 1 can (6 ounces) tomato paste
4 garlic cloves, crushed with garlic 1 ⁄4 cup sugar
press
2 teaspoons salt
1
2 red peppers, cut into ⁄2-inch dice
2 teaspoons dried oregano
2 jalapeño chiles, seeded and minced
2 cups water
1 large onion, chopped
2 cans (15 to 19 ounces each) red
1 ⁄3 cup chili powder kidney beans, rinsed and drained
1. In 8-quart saucepot or Dutch oven, heat 1 teaspoon oil over high heat
until hot. Add one-third of beef and cook until browned on all sides and
liquid evaporates, 6 to 8 minutes, stirring often. With slotted spoon, trans-
fer beef to bowl. Repeat with remaining beef, using 1 teaspoon oil per
batch; set beef aside.

2. Add remaining 1 tablespoon oil to drippings in saucepot and heat over
medium-high heat until hot. Stir in garlic, red peppers, jalapeños, and
onion; cook until vegetables are tender, about 10 minutes, stirring occa-
sionally. Stir in chili powder; cook 1 minute.

3. Return beef to saucepot. Stir in tomatoes with their puree, tomato paste,
sugar, salt, oregano, and water, breaking up tomatoes with side of spoon;
heat to boiling over high heat. Reduce heat to low; cover and simmer
1 hour and 30 minutes. Stir in beans and cook 10 to 30 minutes longer or
until meat is fork-tender, stirring occasionally.

E A C H S E R V I N G About 275 calories | 25 g protein | 30 g carbohydrate |
7g total fat (2 g saturated) | 36 mg cholesterol | 1,115 mg sodium.

Soups & Stews 23