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Nutrition
Facts:
(per serving) |
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Calories:
230
Fat: 7g
Cholesterol: 30mg
Sodium: 565mg
Carbohydrate: 14g
Fiber: 4g
Protein: 26g
Soy Protein: 8g |
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This recipe is: |
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Low
Cholesterol
Low Fat
Kid Friendly |
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Recipes - Main
Dish
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Lean
Mean Texas Chili
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| Dana
Jacobi |
| Serves: 6 |
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| True
chili is made using only meat. This one, a
fifty-fifty combination of lean beef and soy,
is hefty and he-man hot. Beer adds to its
big, bold flavor. Using soy helps make this
a super-speedy dish, as well as a healthier
one, without sacrificing taste. Made from
scratch, it is ready to serve in less than
an hour. |
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| Measures
Translation Table |
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| Ingredients: |
1 pound
lean (7% fat) ground beef
1 large onion, chopped
2 garlic cloves, chopped
1 large jalapeño pepper, seeded and
finely chopped
2 tablespoons ground New Mexico chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
One 28-ounce can whole tomatoes, with their
liquid
1 cup beer
1 pkg. (14oz)
Lightlife GimmeLean™ Beef Flavor
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| Instructions: |
- Coat a large skillet very generously
with cooking spray. Add the meat, onions,
garlic, and jalapeño. Place the
pan over medium-high heat. Cook, stirring
with a wooden spoon to break up the meat,
until the beef loses its red color, about
5 minutes. Mix in the chili powder, cumin,
and oregano until the spices are fragrant,
1 minute.
- Add the tomatoes, using the spoon to
break them up. Pour in the beer. Cover,
reduce the heat, and cook the chili 20
minutes, until the beef is tender.
- Break up the block of crumbles with
a wooden spoons. Mix them into the chili.
Cook 10 minutes. Serve, or cool the chili
to room temperature. Serve, accompanied
by kidney beans, and cooked rice or crackers.
This chili keeps, tightly covered in the
refrigerator, for three to four days.
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