Texas Bowl o 'Red

 Ingredients:

• 2 tbsp. mild chili powder
• 1 tbsp. chickpea flour or whole wheat flour
• 1 tsp. dried oregano
• 1/2 tsp. chipotle chili powder
• 4 tsp. extra-virgin olive oil
• 1 1/2 lbs. sirloin, well-trimmed and cut into 1-inch chunks
• 4 garlic cloves, minced

Makes 4 Servings

1. In a small bowl, combine the chili powder, chickpea flour, oregano, and chipotle powder (if using). 
2. In a large skillet, heat the oil over medium-high heat until very hot but not smoking. Add the beef and garlic and cook, stirring, until the beef is browned on all sides, about 1 minute. 
3. Sprinkle the chili mixture over the beef, stirring to coat well. Add 2/3 cup water to the skillet and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, for 15 minutes to concerntrate the flavors. 
4. Ladle the stew evenly into 4 bowls and serve warm. 

WW POINTS VALUE: 7 pts. without flour, 9 pts. with flour

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Chili a treasured staple in Texan cuisine. The bowl o'red is not a chili but it's pieces of meat in a spicy 'gravy'. The 'red' in the title does not refer to beans or tomatoes but the addition of red chiles. This dish can be made in 30 minutes or less and can be enjoyed with your favorite side of vegetables.