BBQ Texas Chili

265 Caloriesdiabetic-friendlyDiabetic Friendly Surprise Me!

Nutrition Facts

Servings Per Recipe: 6  
Amount Per Serving
Calories265Total Fat3 g
Saturated Fat1 gCholesterol37 mg
Sodium321 mgTotal Carbs37 g
Dietary Fiber5 mgProtein22g


  • 1 pound top round, in 1-inch thick piece
  • 3 cups cooked brown rice
  • 1 packet Sweet'N Low® zero calorie sweetener
  • 1 tablespoon unsulphured molasses
  • 1 can (28 ounces) whole tomatoes, preferably fire-roasted
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder
  • 3 tablespoons chili powder
  • 2 garlic cloves, finely chopped
  • 1 large onion, finely chopped, about 1 1/2 cups
  • Salt and pepper (optional)


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.