3 tablespoons olive oil
3 pounds coarsely-ground beef chuck
4 garlic cloves
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 cup chili powder
1/4 cup masa harina
2 cups beef stock
1 cup pureed tomatoes
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
In a large sauté pan over medium heat, warm the olive oil. Add the beef and brown, stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes. Using a slotted spoon, transfer the meat to a slow cooker.
Add the garlic, cumin, oregano, chili powder, masa harina, stock, tomatoes, salt and pepper to the slow cooker and stir to combine. Cover and cook on high for 6 hours according to the manufacturer's instructions.
This recipe yields 8 to 10 servings.
Comments: Texans have dubbed their chili "bowl o' red" because of their fondness for seasoning it with dried red chilies. Like the traditional Texas version, ours includes plenty of ground beef but no beans. If you'd like, garnish with thinly sliced green onion, grated cheese, sour cream, lime wedges, pinto beans or rice.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 10
Amount Per Serving
Calories: 65
Calories from Fat 64.9%
Total Fat
5g
Cholesterol
0mg
Sodium
456mg
Carbohydrate
5g
Dietary Fiber
1g
Protein
1g
Points 2
Exchanges: 1/2 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
