Soups, Stews & Chilies - (Page 67)

classic chilies Slow Cooker Texas Chuck Wagon Chili Prep Time: 30 Minutes Start to Finish: 8 Hours 45 Minutes Servings: 8 (1½ cups each) Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. 2. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth. 3. Cover; cook on Low heat setting 8 to 9 hours. 4. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese. Nutrition Information Per Serving: 1 ServINg: Calories 435 (Calories from Fat 180); Total Fat 20g (Saturated Fat 7g); Cholesterol 130mg; Sodium 1250mg; Total Carbohydrate 12g (Dietary Fiber 2g); Protein 52g 2 tablespoons olive or vegetable oil 4 large onions, cut into eighths 4 to 4½ lb fresh beef brisket (not corned beef), trimmed of fat, cut into 1-inch pieces 1½ tablespoons finely chopped garlic 2½ teaspoons salt ½ teaspoon pepper 2 to 4 dried ancho chiles, coarsely chopped 2 tablespoons ground cumin 3 cups beef broth 2 large yellow, red or green bell peppers, cut into 2 ½-inch strips Shredded Cheddar cheese, if desired 1. In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened. Stir in beef, garlic, salt and pepper. Tip » Serve-WIth For a delicious Tex-Mex dinner, serve Southern Buttermilk Cornbread (page 92) and your favorite deli coleslaw.

Table of Contents for the Digital Edition of Soups, Stews & Chilies

Cover
“Souper” Soup Toppers
Get Garnished
Simple Soups
Satisfying Stews
Classic Chilies
Bountiful Breads
Nutrition and Recipe Testing Guidelines
Index

Soups, Stews & Chilies