Marsha’s Texas Style Chili

9 Feb



1 pound cubed extra lean stew beef

1/2 cup diced onion

1 clove garlic (I use the minced garlic in the jar)

1 10.5 oz can condensed beef broth plus 1 can water

1 Tbsp sugar

2 tsp oregano

4 Tbsp cumin (I double checked this with Marsha–yes, she uses that much. I only had 1 Tbsp in my house, and it was still good.)

2 tsp chili

1 tsp paprika

2 bay leaves (I did not have these–left them out.)

1 can diced cooked tomatoes

1 can black beans, rinsed

Directions: Brown beef cubes on all sides (I used spray oil for this). Add onions and cook for 3-4 minutes more. Stir in everything else, EXCEPT BEANS, and simmer until beef is very tender and breaking apart–usually 1.5 hours. (I simmered for 1 1/2 hours with the lid on, and then removed the lid and simmered for another 20-30 minutes to reduce the liquid.) Rinse beans thoroughly, and then add beans to chili and simmer 20 minutes more.

This is better made a day or two ahead. 6 servings, approximately 200 calories each.


4 Responses to “Marsha’s Texas Style Chili”

  1. Nancy February 27, 2015 at 5:09 am #

    This is very similar to mine but why does it have SUGAR in it?

    • debby February 27, 2015 at 5:17 am #

      That is a good question. I presume it is for the same reason that sugar is sometimes added to traditional spaghetti sauce recipes. Its supposed to partially neutralize the acid in the tomatoes. You could leave it out or substitute grated carrots, which I think I will try next time!

  2. eileenkny February 28, 2015 at 2:18 am #

    Can I use ground turkey instead of the stew meat?

  3. stitchinggrandma January 19, 2017 at 8:10 am #

    This sounds delicious and not so full of beans, as many recipes tend to be for chili.

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