|2 servings||calories per servings 590||protein serving 29 g||carbs per serving 73 g||total fat per serving 19 g|
There are many ways to make this favorite Texan stew, and this version is spicy and satisfying. Aromatic cumin and smoky ancho chile powder give it character. By simmering the chili, you allow the tomatoes to release their savory, acidic juices, and the chili thicken to a hearty texture. Garnish with a little jalapeño for heat and sour cream and cheddar for richness, and enjoy!
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||5 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Peel and chop onion.
• Peel and mince garlic.
• Slice jalapeño crosswise. (If you prefer less heat, discard seeds.)
• Thinly slice green onion.
Place a sauce pot over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add onion and garlic. Cook, stirring, until onion begins to become tender, 4-6 minutes.
• Add beef in 1/2-inch pieces. Cook without disturbing until browned on bottom, about 3 minutes.
• Turn beef. Cook, stirring, until browned all over, about 2 minutes.
• Stir in Latin spice.
• Add tomato, 1/2 cup water, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
When liquid boils, reduce heat. Simmer, stirring occasionally, until chili is thickened, about 5 minutes.
Note: If chili becomes too thick, add a bit of water.
• Divide rice between 2 large bowls.
• Top with chili, jalapeños as desired, sour cream and cheese.
• Garnish with green onion, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...