Quick Chili Con Carne on the Tex Side

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 4 people

Categories: Chili, Main Dish, Rachael Ray, Tex-Mex

Ingredients

  • 1 1/2 lbs lean ground beef
  • 1 tablespoon extra virgin olive oil
  • 1/2 medium onion, chopped
  • 4 garlic cloves, minced
  • 6 ounces beer (1/2 a bottle)
  • 1/2 cup fat free low-sodium beef broth
  • 1 (14 ounce) can crushed tomatoes
  • 2 -3 tablespoons chili powder
  • 1 -1 1/2 tablespoon ground cumin
  • Tabasco sauce (to taste, Rachael says 4 good shakes)
  • kosher salt, to taste
  • Toppings:
  • crushed tortilla chips
  • chopped onion
  • chopped fresh cilantro

Directions

  1. In a large deep saucepan, brown the ground beef in olive oil over med-high heat; add in onion and garlic; cook 5 minutes or until onion is translucent.

  2. Add in beer, beef broth, tomatoes, seasonings, and salt; bring to a boil; then decrease heat to low and simmer until ready to serve.

  3. Top with chopped onion and cilantro; serve with chips to dip, or crushed chips to top and a side of refried beans.

  4. Leftovers only get better.

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