Texas Steak Chili with Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb beef sirloin -cut in bite size pieces0.5 cup Wondra flour1/4 cup canola oil1 packet of Chili seasoning0.5 cup red wine1-14.5oz can petite diced tomatoes2-15oz kidney beans rinsed and drained1/2 large onion diced2 large carrots diced1 bell pepper diced
Mix the Wondra flour with a tablespoon of the chili seasoning mix and set aside -- use this to dredge the meat prior to browning.
Dice the fresh vegetables (carrots, onion and bell pepper)
Cut the meat into bite-sized pieces, dredge in flour mixture and brown in half of the canola oil, drain and set aside.
Use the wine and some water to deglaze the pot, make sure to scrape up any little bits of the meat from browning!
Drain the wine/water into a bowl and set aside.
Put the remainder of the canola oil into the pot, add the diced onion, carrots and green pepper, cook just long enough to "sweat" them and let them begin to soften. Then, lower the heat as you add ingredients.
Add the can of diced tomatoes and stir.
Add the meat back into the pot, stir.
Add the wine/water back into the pot, then add the remaining flour with chili seasoning mix and the remaining chili seasoning still in the package.
Drain and rinse the kidney beans, add these to the pot, stir.
Now, add water (I usually rinse all the cans and throw that tap water into the pot, in all it is at least 2 cups or more of water) stir to combine all ingredients.
Cover and set the heat to LOW and let this "stew" cook slowly for another 2-3 hours. Eat whenever you're hungry -- the aroma will draw you in!
Serving Size: At least 6 big servings, 1.5 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user PATHFINDER52.
Dice the fresh vegetables (carrots, onion and bell pepper)
Cut the meat into bite-sized pieces, dredge in flour mixture and brown in half of the canola oil, drain and set aside.
Use the wine and some water to deglaze the pot, make sure to scrape up any little bits of the meat from browning!
Drain the wine/water into a bowl and set aside.
Put the remainder of the canola oil into the pot, add the diced onion, carrots and green pepper, cook just long enough to "sweat" them and let them begin to soften. Then, lower the heat as you add ingredients.
Add the can of diced tomatoes and stir.
Add the meat back into the pot, stir.
Add the wine/water back into the pot, then add the remaining flour with chili seasoning mix and the remaining chili seasoning still in the package.
Drain and rinse the kidney beans, add these to the pot, stir.
Now, add water (I usually rinse all the cans and throw that tap water into the pot, in all it is at least 2 cups or more of water) stir to combine all ingredients.
Cover and set the heat to LOW and let this "stew" cook slowly for another 2-3 hours. Eat whenever you're hungry -- the aroma will draw you in!
Serving Size: At least 6 big servings, 1.5 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user PATHFINDER52.
Nutritional Info Amount Per Serving
- Calories: 440.5
- Total Fat: 15.3 g
- Cholesterol: 67.2 mg
- Sodium: 914.3 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 11.6 g
- Protein: 33.7 g
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