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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Texas-Style "Bowls of Red" Chili

Source: dLife

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

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 14.7 Fat, 1.7 Vegetables, 3.5 Meat, 1.5 Starch, 0.1 Lean Meat

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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Servings

Ingredients

Directions

If using dried hot chili peppers then crush the peppers.
If using ancho peppers then remove stems and seeds and cut into 1-inch pieces.
In a blender container or food processor bowl place hot peppers and ancho peppers. Cover the container and blend or process until ground.
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.
Trim the fat from the meat. Cut meat into cubes 1/2-inch.
Cook half of the meat in hot oil in a large saucepan or Dutch oven until brown. Remove meat from heat and place aside.
Take remaining meat, onion, cumin, garlic, paprika, black pepper, and ground hot pepper or chili powder mixture and add.
Cook mixture until meat is brown. To saucepan return all meat. Take beef broth and beer and add to mixture.
Cook mixture until brought to a boil and then reduce the heat. Cover the mixture and lsimmer for 45 minutes.
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.
Serve with hot cooked pinto beans and/or rice. Garnish with jalapeno peppers if desired.