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Texas-Style "Bowls of Red" Chili
Source: dLife

Hot and spicy Texas chili made with beef, pork, broth, beer, garlic, and spicy seasonings.

Prep Time: 10 minutes
Cook Time: 75 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 433.8
Total Carbs 32.6 g
Dietary Fiber 11.0 g
Sugars 1.4 g
Total Fat 14.7 g
Saturated Fat 3.7 g
Unsaturated Fat 4.2 g
Potassium 1164.7 mg
Protein 39.5 g
Sodium 351.5 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 3 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  Chili Peppers, poblano, dried
2 each  Chili Peppers, ancho, dried
12 oz  Beef, top round steak, raw
12 oz  top loin pork roast
2 tbsp  vegetable oil
1 cup  fresh chopped onion
1 tbsp  ground cumin
3 each  medium garlic cloves
0 1/2 tsp  paprika
0 1/4 tsp  black pepper
14 1/2 floz  beef broth
12 floz  Beer, light
3 cup  Beans, pinto, mature, cooked
2 each  whole jalapeno pepper
  1. If using dried hot chili peppers then crush the peppers.
  2. If using ancho peppers then remove stems and seeds and cut into 1-inch pieces.
  3. In a blender container or food processor bowl place hot peppers and ancho peppers. Cover the container and blend or process until ground.
  4. Before opening blender or food processor let pepper dust settle. (Stir together crushed red pepper and chili powder it using red pepper.) Place mixture aside.
  5. Trim the fat from the meat. Cut meat into cubes 1/2-inch.
  6. Cook half of the meat in hot oil in a large saucepan or Dutch oven until brown. Remove meat from heat and place aside.
  7. Take remaining meat, onion, cumin, garlic, paprika, black pepper, and ground hot pepper or chili powder mixture and add.
  8. Cook mixture until meat is brown. To saucepan return all meat. Take beef broth and beer and add to mixture.
  9. Cook mixture until brought to a boil and then reduce the heat. Cover the mixture and lsimmer for 45 minutes.
  10. Uncover the mixture and let it simmer for about 30 minutes more or until meat is tender and broth mixture has reached the desired consistency. Stir mixture occasionally while simmering.
  11. Serve with hot cooked pinto beans and/or rice. Garnish with jalapeno peppers if desired.

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