1 1/2 lb Chuck Steak, trimmed and cut into 1/2" cubes
1 medium Onion, chopped
1 Clove Garlic, minced
2 cup Spicy Tomato Juice
1 cup Beef Broth
1 tsp Worcestershire Sauce
2 tbsp Chili Powder
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Cayenne Pepper
1 tbsp Masa
1 tbsp Water
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Brown meat and onions in a skillet; drain. Add garlic, tomato juice, broth, Worcestershire, chili powder, salt, pepper and cayenne pepper. Simmer over low heat for 2 hours, adding more tomato juice if needed.
Combine masa and water; whisk until smooth. Add to chili and cook for 15 minutes, or until thickened. Garnish with shredded cheese, sour cream, and sliced jalapeno peppers, if desired.
Per serving: 195 calories, 27 g protein, 8 g carbohydrate, 6 g fat, 2 g saturated fat, 68 mg cholesterol, 799 mg sodium, 1 g fiber.
Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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