American · Dinner
Texas Chili con Carne
Bowl of Red (Low-Calorie)
Lean ground beef simmered low and slow with dried chiles, cumin, and oregano in a tomato-thickened beef broth. No beans, no filler, following the Texas bowl of red tradition. Finished with fresh cilantro and lime.
$4
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
389Calories
40.3gProtein
18.1gFat
15.9gCarbs
6.3gSugar
3.6gFiber
812mgSodium
117mgChol
7.1gSat Fat
621mgPotassium
87mgCalcium
3.2mgIron
1.9mcgVitamin B12
28mgVitamin C
gluten-free
egg-free
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Stem and tear the dried chiles into a bowl, cover with hot water, soak 15 minutes, then drain and finely chop.
2
Sear
Brown the lean ground beef in a dry heavy pot over medium-high heat 6 to 8 minutes, breaking into crumbles until deeply browned with no pink.
3
Sauté
Add the olive oil, onion, and garlic and cook over medium heat 4 to 5 minutes until the onion softens and turns translucent.
4
Bloom
Stir in the chopped chiles, cumin, oregano, smoked paprika, cayenne, and tomato paste and cook over medium heat 1 to 2 minutes until the paste darkens.
5
Simmer
Add the canned tomatoes, beef stock, and salt, bring to a bubble, then simmer uncovered 70 to 80 minutes over low heat until thickened.
6
Plate
Spoon into a bowl, scatter cilantro, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean ground beef
- 1 tsp1 tsp olive oil
- 11 medium onion (150g)
- 4 cloves4 cloves garlic
- 44 dried chiles (16g)
- 3 tsp3 tsp ground cumin
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 2 tbsp2 tbsp tomato paste
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 cup480ml beef stock, low-sodium
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp fresh cilantro
- 11 lime, cut into wedges
