| Fast Prep

beefy texas chili

prep: 30 minutes | cook: 2 hours 5 minutes | MAKES: 4 to 6 servings (1⅔ cups each)

• 3 Tbsp. vegetable oil
• 2½ to 3 lb. boneless beef chuck pot roast, trimmed of fat and cut into ½-inch cubes*
• Black pepper
• 1½ cups chopped onions
• 4 cloves garlic, minced
• 1 Tbsp. ground cumin
• 1½ to 2 tsp. ground ancho chile pepper
• 4 cups reduced-sodium beef broth
• 1 14.5-oz. can diced tomatoes, undrained
• 1 8-oz. can tomato sauce
• 1 to 2 canned chipotle peppers in adobo sauce, finely chopped (tip)
• 3 Tbsp. very finely crushed tortilla chips or masa harina
• Toppings such as sour cream, snipped fresh cilantro, sliced fresh jalapeño chile peppers (tip), and/or shredded cheddar cheese

1. In a 4- to 5-qt. pot heat 1 Tbsp. of the oil over medium-high heat. Sprinkle meat with black pepper. Add one-third of the meat to the pot; cook until browned. Remove meat from pot, draining off liquid. Repeat twice with remaining oil and meat.

2. Add onions and garlic to the pot (add additional oil if needed). Cook and stir 4 minutes or until tender. Add cumin and ancho pepper; cook and stir 1 minute more.

3. Return meat to pot. Add the next four ingredients (through chipotle peppers). Bring to boiling over medium-high heat; reduce heat to low. Simmer, covered, 1 hour, stirring occasionally. Uncover and simmer 1 hour more or until beef is tender and chili is slightly thickened, stirring occasionally.

4. Slowly add crushed chips to the chili, stirring constantly to incorporate. Simmer 5 minutes. Serve with toppings.

*TIP: If you prefer, use ground beef chuck instead of the roast.

PER SERVING: 667 cal., 29 g fat (8 g sat. fat), 198 mg chol., 1,433 mg sodium, 30 g carb., 6 g fiber, 14 g sugars, 72 g pro.