Title: Texas Chili
Categories: Stern2
Yield: 1 servings

1 tb Vegetable oil 15 mL
1 1/2 lb Lean stewing beef; diced 750
-g
1 1/2 lb Lean stewing pork; diced 750
-g
1/2 c All-purpose flour 125 mL
4 lg Onions; finely chopped 4
6 Cloves garlic; finely
-chopped 6
1 cn Mild green chiles; rinsed,
-drained and
; chopped 1 (4-oz/114
; mL)
3 tb Chili powder 45 mL
1 tb Ground cumin 15 mL
1 tb Dried oregano 15 mL
1 ts Cayenne 5 mL
1/2 ts Pepper 2 mL
3 c Beef stock; or 1 28-oz/796
-mL
; tin plum tomatoes,
; crushed with juices
; 750 mL
1 c Beer or water 250 mL
4 c Cooked red kidney beans; or
-2 19-oz/540 mL
; tins, rinsed and
; drained 1 L
1 c Grated light Cheddar cheese
-250 mL

Heat oil in large, deep non-stick skillet. Pat beef and pork dry and toss
with flour. Brown in hot oil in batches. Remove and reserve each batch.
Discard all but 1 tbsp/15 mL fat from pan. Return pan to heat.

Add onions and garlic and cook gently until tender and fragrant, about 10
minutes. Add mild chiles, chili powder, cumin, oregano, cayenne and pepper.

Return beef and pork to skillet and combine well. Add stock and beer and
bring to boil. Cook gently, uncovered, for 2 to 3 hours, until meat is very
tender and mixture is thick. Stir in beans. Taste and adjust seasonings if
necessary.

Transfer chili to 3-qt/3 L casserole, top with cheese and bake in
pre-heated 350F/180C oven for 30 minutes, or until thoroughly heated.

Converted by MC_Buster.

NOTES : This chili uses small cubes of meat, but you can also use ground
meat. Top it with soft yogurt cheese and chopped green onions, or wrap in
flour tortillas. This recipe is from Bonnie Stern's Simply HeartSmart
Cooking and makes 12 servings.

Converted by MM_Buster v2.0l.