CP Texas-Style Chili - 25g Carbs, 7g Fiber
From: www.cuisinerecipes.com
Be sure to purchase masa harina and not instant masa, which has fats and leaveners already added. It has a long shelf life and is widely available.
Makes: 10 servings (about 13 cups)
Total time: 5 hours (high) - 7 hours (low)
HEAT:
5 dried ancho chiles, stemmed and seeded
2 1/2 cups low-sodium beef broth, divided
BROWN:
3 lb boneless beef chuck, cut into 1-inch cubes, seasoned with salt and black pepper
4 Tbsp vegetable oil, divided
ADD:
2 cups diced onions
1 cup diced red bell peppers
1 cup diced green bell peppers
3 Tbsp. minced fresh garlic
2 minced canned chipotles in adobo sauce
1 Tbsp chili powder
1 tsp ground cumin
1 tsp ground cinnamon
1 (28 oz can) whole tomatoes in juice, chopped
1 (15 oz can) crushed tomatoes
2 (15 oz cans) golden hominy, drained
1/4 cup masa harina
1 Tbsp fresh lime juice
GARNISH:
Chopped scallions
Heat ancho chiles in 2 cups broth in saucepan over high until boiling. Off heat, let chiles soak until tender, 15 minutes. Puree mixture in a food processor, then strain through a fine-mesh sieve; discard solids.
Brown beef in two batches in 2 Tbsp. oil per batch in a skillet over medium-high heat, about 5 minutes per batch. Transfer beef to a 5- to 6-qt. slow cooker. Deglaze skillet with remaining ½ cup broth, scraping up any brown bits, then add to slow cooker.
Add pureed ancho chili mixture, onions, red and green bell peppers, garlic, chipotles, chili powder, cumin, and cinnamon to slow cooker. Top mixture with chopped and crushed tomatoes and hominy.
Cover slow cooker and cook chili until beef is tender on high setting, about 4 hours, or low setting, about 6 hours. Sprinkle in masa harina and stir to combine. Cook chili 30 minutes more, then stir in lime juice.
Garnish each serving with scallions.
Makes: 10 servings (about 13 cups)
Nutrition per Serving: 591 Calories, 33g Total Fat, 11g Sat, 158mg Cholesterol, 690mg Sodium, 25g Carbs, 7g Fiber, 44g Protein
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