| Servings Per Recipe: 6 | |||
| Amount Per Serving | |||
|---|---|---|---|
| Calories | 265 | Total Fat | 3 g |
| Saturated Fat | 1 g | Cholesterol | 37 mg |
| Sodium | 321 mg | Total Carbs | 37 g |
| Dietary Fiber | 5 mg | Protein | 22g |
To chop the meat, cut it crosswise into 3 pieces. Cut each piece lengthwise into 1/2-inch strips. Stacking the strips two at a time, cut them lengthwise into 2 or 3 strips, then cut the strips crosswise into 1/4-inch cubes; there will be about 3 1/2 cups cubed meat. Small cubes of lean meat are the secret to good Texas chili.
Coat a medium-size Dutch oven liberally with cooking spray. Set the pot over medium-high heat. Add the meat, onions, and garlic, and cook, stirring occasionally, until the meat loses its red color (approx. 5 minutes). Add the chili powder, chipotle chili, cumin, oregano, and cook, stirring, until the meat mixture is evenly coated with the spices. Add the tomatoes one at a time, each time holding one tomato in your hand over the pot, and crushing it in your fist before dropping it into the pot. Add the liquid from the tomato can, molasses, Sweet'N Low® zero calorie sweetener, and 2 cups water. Bring the chili to a boil, reduce the heat, and simmer, uncovered, until the meat is tender (approx. 50-60 minutes). Season the chili to taste with salt and pepper.
To serve, place 1/2 cup cooked rice in a soup bowl. Spoon about 3/4 cup of the chili over the rice. If desired, add chopped raw onion as an optional garnish.
