Rodeo Chili - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Try this flavorful and spicy Texas-style Rodeo Chili
Ingredients
- 1 tablespoon vegetable oil
- 5 lb boneless beef roast, trimmed and cut into 1-inch pieces
- 1 1/2 teaspoons salt
- black pepper
- 2 red chiles, seeded and chopped
- 2 jalapeños, seeded and chopped
- 2 large onions, chopped
- 2 poblano peppers, seeded and chopped
- 8 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground ancho chile pepper
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 (15 oz) can tomato sauce
- 1 (12 oz) bottle dark Mexican beer
- 3 tablespoons masa harina
Instructions
- Heat the oil over medium-high heat in a large Dutch oven. Sprinkle the beef with the salt and some pepper. Cook the beef, in 4 batches, until browned, about 4 minutes. Remove the beef from the pot and keep warm.
- Add the red chiles, jalapenos, onions and poblano peppers to the Dutch oven. Cook until the peppers are tender, about 8 minutes. Add the broth, chili powder, ancho chile pepper, cumin, garlic powder, tomato sauce and beer. Stir in the beef and any beef juices. Bring the mixture to a boil; reduce the heat and simmer, uncovered, stirring occasionally until the beef is tender, about 2 hours.
- Add the masa harina, stirring until the mixture is thickened. Serve with desired toppings.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment