Texas Style Chili (EASY)

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Plan Z Phase: This is a Z2 and recipe.

Serving Size: Serves 4 – 6

This chili is tasty but not overly spicy. If you want, you can garnish with diced green chilies or a few squirts of your favorite hot sauce. Like they say, you can add heat in but it’s hard to get it back out.

Ingredients:

• 2 lbs of beef cut into small cubes (diced-size) or small, thin strips. You can choose, bottom round, chuck roast, tri tip sirloin or any other beef cut approved for Z2. I used a sirloin tip that was sliced thinly for sandwiches. Made my job of cutting it up a snap.
• Olive oil spray
• 2 cups of diced bell pepper. I used yellow and red but you can choose your favorites
• 5 cups of diced Vidalia (sweet) onion
• 15 oz of beef broth (low sodium)
• 15 oz of chicken broth (low sodium)
• 8 oz of tomato sauce (Hunts has no sugar)
• 2 Tbl of chili powder
• 1 Tbl of ground cumin
• ½ tsp of black pepper
• 2 tsp of onion powder
• 2 tsp of minced garlic (jar garlic will work fine)

Instructions:

Optional: In Z3.5 you can add a can of chili hot beans. Bush and Brooks both make good options. You choose your heat level. This will add a bit of gravy to the texture.

Also Optional: A small can of diced green chilies.

Lightly coat a saute pan with olive oil spray. Cook your chopped meat until the outside has browned edges. This will only take a few minutes. Set aside. You might have to do this in batches depending on the size of your pan.

Lightly coat a medium soup pot with the olive oil spray. Add the onion and the peppers. Cook just a few minutes on medium until they wilt a bit.

Then add the broths, the tomato sauce, and all the spices and garlic. See? This is easy!

Now add the meat. Cook on medium until it boils. Then turn it down to low and cook another 30 – 40 minutes; stirring occasionally. Cooking this long will tenderize the meat and cook the veggies.

Check a piece of meat to see if it’s to your tenderness level before serving.

If you are adding the beans, now is the time to add them and let simmer for another 15 minutes.

Ready to serve.

Put in soup bowl or big mugs. You can garnish with diced green chilies or add your hot sauce. I was just fine not adding any extra heat and enjoyed it just the way it was.

Enjoy!