Quick texas chili recipe

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Instant umami boosters like Worcestershire sauce and tomato paste build savory depth in minutes. Flank steak cooks quickly yet has the beefiness of tougher cuts like brisket. Coating the meat in flour before searing allows for more browning and will help add body to the chili.

  • Yield: 4 Servings
  • Cooking Time: 1 Hour

Ingredients

  • 3 Tbsp olive oil, divided
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp unsweetened cocoa
  • ¼ tsp ground red pepper
  • ¼ tsp dried oregano
  • 12 oz flank steak, cut into ¾-in. pieces
  • ¾ tsp kosher salt, divided
  • 3 Tbsp all-purpose flour
  • 2 Tbsp unsalted tomato paste
  • 1 Tbsp molasses
  • 2 cups unsalted beef stock
  • ½ cup dark beer
  • 1 Tbsp reduced-sodium Worcestershire sauce
  • 2 cups hot cooked brown rice
  • ¼ cup light sour cream
  • ¼ cup chopped scallions
  • ¼ cup sliced radishes
  • 4 lime wedges
How to Make It
  1. Combine 2 tablespoons olive oil and the next 6 ingredients (through oregano) in a microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds.
  2. Sprinkle steak with ¼ teaspoon salt; toss with flour. Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Add steak; cook 6 minutes. Add spice mixture; cook 1 minute. Stir in tomato paste and molasses; cook 3 minutes. Add remaining ½ teaspoon salt, stock, beer, and Worcestershire. Bring to a boil; reduce heat, and simmer 30 minutes.
  3. Divide rice and chili among 4 bowls. Top evenly with sour cream, scallions, and radishes; serve with lime wedges.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
439 kcal
Calories from Fat:
162 kcal
% Daily Value*
Total Fat
18 g
51%
Saturated Fat
5 g
25%
Unsaturated Fat
13 g
Trans Fat
0.0 g
Sodium
582 mg
10%
carbohydrates
43 g
33%
Dietary Fiber
4 g
11%
Sugars
6 g
7%
Protein
24 g
48%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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