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Lone Star Chili Con Carne

Lone Star Chili Con Carne

Get Ready

Servings: Serves 8

Prep Time: 25 minutes

Cook Time: 180 minutes

Ingredients: Add ingredients to List

No beans allowed in this spicy, meaty chili! Featuring big, bold flavors befitting Texas, this straightforward variation cooks “low and slow", resulting in fork-tender beef and thoroughly blended flavors. Masa harina, or corn flour, serves as a thickener and adds a hint of corn flavor. Recipe may be frozen and halved.
3 tablespoon Olive oil
3 lb Boneless beef top sirloin steak, cut into 3/4 inch cubes
1 1/2 teaspoon Salt
1 teaspoon Black pepper, freshly ground
2 each yellow onions, chopped
2 each Jalapeno pepper, seeded, chopped
2 each Chipotle chilies in adobo, minced
6 each Cloves garlic, minced
4 tablespoon Chili powder
1 tablespoon Paprika
1 tablespoon Ground cumin
1 tablespoon Dried oregano
14 oz Can diced tomatoes with juice
12 oz Amber ale beer
2 tablespoon Fresh lime juice
3/4 cup Beef broth, low sodium
3 tablespoon Flour, masa harina, white corn, enrich, bkd value

directions:

Note: The heat of chili depends on the chili powder you use. Use mild for light heat, and hot for fire.
1. In a large stockpot or Dutch oven, heat oil over medium-high heat. Pat beef dry with paper towels, season it with salt and pepper, and add to pot. Cook until browned on all sides, stirring frequently, about 4 minutes.
2. Add onions, jalapenos, chipotles, and garlic to pot and cook, stirring occasionally, until onions are soft, about 5 minutes.
3. Add chili powder, paprika, cumin, and oregano and stir until well incorporated, 1 minute. Add diced tomatoes and beer and stir for 1 minute more, scraping up anybrowned bits that have accumulated on bottom of pot.
4. Add lime juice and enough beef broth so that liquid just covers beef. Bring mixture to a boil, reduce heat, and simmer for about 1 1/2 to 2 hours, partially covered, and stirring occasionally, until meat is very tender (you should be able to shred it with a fork).
5. Add masa harina or cornmeal to pot and stir to incorporate. Cook, uncovered, for another 8 to 10 minutes, to thicken chili, stirring occasionally.
6. Serve hot. Ladle chili into bowls. If using, serve with side bowls of choppedcilantro, Cheddar cheese, and lime wedges.
Source: Hannaford fresh Magazine, January - February 2009

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Quantity Ingredients coupon
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3 tablespoon Olive oil  
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3 lb Boneless beef top sirloin steak, cut into 3/4 inch cubes  
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1 1/2 teaspoon Salt  
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1 teaspoon Black pepper, freshly ground  
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2 each yellow onions, chopped  
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2 each Jalapeno pepper, seeded, chopped  
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2 each Chipotle chilies in adobo, minced  
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6 each Cloves garlic, minced  
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4 tablespoon Chili powder  
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1 tablespoon Paprika  
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1 tablespoon Ground cumin  
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1 tablespoon Dried oregano  
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14 oz Can diced tomatoes with juice  
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12 oz Amber ale beer  
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2 tablespoon Fresh lime juice  
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3/4 cup Beef broth, low sodium  
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3 tablespoon Flour, masa harina, white corn, enrich, bkd value  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 338 kcal (17%)
Calories from Fat 225
Total Fat 25 g (38%)
Saturated Fat 16 g (80%)
Cholesterol 62 mg (21%)
Sodium 752 mg (31%)
Total Carbohydrates 21 g (7%)
Dietary Fiber 12 g (48%)
Protein 51 g (85%)
Vitamins
Vitamin A 1705 IU (5%)
Vitamin C 16 mg (18%)
Minerals
Calcium 89 mg (7%)
Iron 18 mg (100%)
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