quick

texas chili

►►►make ahead up to 2 months

Prep: 25 minutes Cook: 2 hours Freeze: up to 2 months Thaw: 1 to 2 days Heat: 25 minutes Makes: 6 servings

• 2 pounds boneless beef tri-tip steak (bottom sirloin) or chuck roast
• 1 cup chopped onion (1 large)
• ¾ cup chopped green sweet pepper (1 medium)
• 1 clove garlic, minced
• 2 tablespoons vegetable oil
• 2 14.5-ounce cans 50% less sodium beef broth
• 1½ to 2 cups water
• 2 6-ounce cans no-salt-added tomato paste
• 2 fresh jalapeño chile peppers, seeded and finely chopped (see tip)
• 4½ teaspoons chili powder
• ½ teaspoon dried oregano, crushed
• ½ teaspoon ground cumin
• ½ teaspoon crushed red pepper
• 1 15-ounce can pinto beans, rinsed and drained

1. Trim fat from meat. Cut meat into ½- to ¾-inch pieces. In a 4-quart Dutch oven cook meat, onion, sweet pepper, and garlic in hot oil over medium-high heat until meat is browned and vegetables are tender, stirring frequently. Drain off fat.

2. Stir in broth, the water, tomato paste, jalapeño peppers, chili powder, oregano, cumin, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 1½ hours. Stir in beans. Simmer, covered, for 30 minutes more or until meat is tender. (Serve immediately or cool slightly to store.)

3. Transfer cooled chili to freezer containers. Seal and freeze up to 2 months.

4. To serve, thaw chili in the refrigerator for 1 to 2 days. Transfer thawed chili to a 4-quart Dutch oven. Cook, stirring occasionally, over medium heat about 25 minutes or until heated through.

Per serving: 424 cal., 18 g fat (5 g sat. fat), 99 mg chol., 648 mg sodium, 27 g carb., 8 g fiber, 40 g pro.

To refrigerate rather than freeze chili, follow directions through Step 3. Cool chili slightly and transfer to an airtight container. Cover and refrigerate up to 3 days. To serve, continue as directed in Step 4.