Real Texas Chili

Yield: 8 Servings

2 lb boneless beef chuck
1 T chili powder
4 T olive oil
1/2 lg onion,chopped
1 garlic clove,minced
1 T chili powder
1/4 t cumin,Ground
1 bay leaf
1/2 t salt
1 1/3 c pureed tomatoes (fresh or
-canned)
1 c water

TRIM THE BEEF AND CUT into 1/2-inch cubes.
Rub with 1 tablespoon chili and 2 tablespoons olive oil.
Marinate in refrigerator several hours or overnight.
Heat remaining oil in a stew pot and add as much meat as will fit in one layer in the pot. Saute until browned on all sides.
Remove to a bowl and repeat process in batches with remaining meat.
When all the meat is browned, add the onion to the pot and saute until softened.
Return the meat and accumulated juices to the pot and add all remaining ingredients.
Cook partially covered over medium heat for 1 1/4 hours.
Remove bay leaf.
Serve with sour cream, chopped cilantro and lime wedges.

Easy Low-Fat Chili

Yield: 7 Servings

1 md onion,chopped
1/4 c green pepper,chopped
4 c ,water; divided
1 cn great northern beans,rinsed
- and (15 oz,Drained
1 cn navy beans,rinsed and
-drained (15 oz
1 cn salt-free tomato sauce (6
-oz)
1 cn low-salt tomatoes,Diced
-undrained (14.5 oz)
2 t chili powder,or to taste
1 t salt (optional)
1/2 t pepper

In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender.
Add beans, tomato paste and tomatoes.
Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.