BLAIR'S LOW-FAT REAL TEXAS CHILI

2 pounds eye round (0" trim), cut into 3/4-inch cubes
1 g vegetable oil
3 large cloves garlic, chopped fine
4 tbs chili powder (Gebhardt Original Eagle Brand)
1 tsp ground cumin
2 tbs masa
1 tbs dry oregano
24 oz beef broth or stock
1 tsp salt (less if broth is salty)
1/4 tsp pepper

Mix the chili powder, cumin, oregano, and flour
together and set aside.

Wipe pan with paper towel dipped in oil; wipe off excess.

Heat oil in 3-qt pot over medium-high heat. Brown meat
lightly in half-pound batches; don't cook through. Keep
heat low enough and work quickly enough to avoid burning
fond or steaming too much water from meat.

Lower heat to medium. Add all meat back to pot.

Stir in garlic, then stir in chili mixture. Add 20 oz
of beef broth, salt, and pepper. Bring to a boil, stirring.

Lower heat. Simmer, partially covered, 1.5 hours,
stirring occasionally, dampening and scraping down
sides of pot.

Add rest of broth if needed and simmer 30 minutes or until
meat is almost falling apart.

Cool, cover, and refrigerate overnight to ripen. Reheat
in double boiler or microwave.


The weight and volume of a serving depend on how far you
reduce the liquid; in any case:

A 1/8th-batch serving has 5.3 g carbs, 34.6 g
protein, 5.4 g fat, and 208 calories.

A 1/6th-batch serving has 7.1 g carbs, 46.1 g
protein, 7.3 g fat, and 278 calories.

Served with a wedge of lime, 1 oz of grated fat-free
cheese, a warmed low-fat tortilla, 50 g of chopped onion,
and 100 g of carrots on the side, the entire meal with
1/8th batch serving of chili comes to: 46 g carbs,
48 g protein, 6 g fat, and 430 calories.


options:
- substitute 1 tbs hot hungarian paprika for 1 tbs chili powder
- use top round, chicken, or turkey, instead of eye round
- use chuck roast, chuck steak or 7-bone roast for full-fat chili

serving suggestions:
- squeeze lime juice over top and garnish with sour cream
- cook and serve pinto or kidney beans separately
- cubed fresh tomato
- chopped fresh onion
- grated cheddar cheese
- saltines, soda crackers, or tortillas
- avocado
- ladle over pasta

Blair P. Houghton > wrote:
>
>BLAIR'S LOW-FAT REAL TEXAS CHILI

I finally got around to adjusting my chili recipe to be
a low-fat version of itself.

I made it Tuesday night, and tasted it yesterday, and
again today.

It's at least as good as the full-fat version, maybe
even better.

Eye Round was the right choice. Lean, tender, starts
to fall apart at exactly the right time.

I did this batch with masa and the hot paprika option,
and used the whole 24 oz of liquid.

With the extra liquid it doesn't form a solid gel in the
fridge, but that's an aesthetic difference I don't mind.

--Blair
"Good, um, stuff to eat."