Texan Beef Chili with Pinto Beans
Texan Beef Chili with Pinto Beans
Equipment
- Large pot or Dutch oven
Ingrediënten
- 2 pounds Stew Meat fat trimmed and cut into bite-sized chunks
- 1 medium Onion chopped
- 1 can 15 ounces Tomato Sauce
- 2 cloves Garlic smashed
- 2 tablespoons Chili Powder
- 2 Jalapeno Chilies chopped
- 2 cups Pinto Beans cooked
- Salt and Pepper to taste
Instructies
- In a large pot or Dutch oven, brown the stew meat over medium heat until well-browned on all sides.
- Add chopped onion, smashed garlic, chopped jalapeno chilies, tomato sauce, chili powder, salt, and pepper to the pot with the browned meat.
- Add enough water to cover the ingredients and bring to a simmer.
- Cover and cook until the meat is tender, about 2 hours, stirring occasionally.
- In a separate pot, cook the pinto beans in water until tender, following package instructions.
- Serve the chili hot, topped with cooked pinto beans.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty chili with a bold red wine such as Cabernet Sauvignon or Malbec to complement its rich flavors.Nutritional Information
Calories: 510 kcal | Carbohydrates: 36 g | Protein: 45 g | Fat: 19 g | Fiber: 11 g | Sugar: 5 g
