Texas-Style Beef Chili
January 25, 2010 in Recipes, Soups & Stews
Whether friends are dropping by on game day or you want to freshen up the weeknight dinner rotation try this tasty recipe for Texas-Style Beef Chili. It’s sure to please chili fans of all ages!
Ingredients
- 1 tablespoon olive oil
- 2 lb boneless lean beef top round steak, trimmed of fat, cut into 3/4-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 can (14.5 oz) Muir Glen organic diced tomatoes, undrained
- 1 can (4.5 oz) chopped green chiles, undrained
- 1 can (14 oz) reduced-sodium beef broth
- 2 tablespoons chili powder
- 2 tablespoons yellow cornmeal
- 1/2 teaspoon kosher (coarse) salt
- 1/4 teaspoon ground red pepper (cayenne)
- Cornbread wedges, if desired
- Sliced green onions or chopped fresh cilantro, if desired
Preparation
- In 4-quart Dutch oven, heat oil over medium-high heat. Add half of beef; cook 4 to 6 minutes, stirring frequently, until browned. Remove from pan. Repeat with remaining beef. Return all of the beef to pan. Add chopped onion and garlic; cook 2 to 3 minutes, stirring frequently, until onions are crisp-tender.
- Meanwhile, in blender, place tomatoes and green chiles. Cover; blend until smooth.
- To beef mixture in pan, add tomato mixture, broth, chili powder, cornmeal, salt and red pepper; stir well. Heat to boiling. Reduce heat to low; cover and simmer 1 hour to 1 hour 30 minutes, stirring occasionally, until beef is tender. Serve over cornbread wedges; sprinkle with green onions.
Nutrition
Serves
5 servings (1 cup each)
