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 Directions
| 1. | 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. | | 2. | Meanwhile, in blender, place tomatoes and green chiles. Cover; blend until smooth. | | 3. | 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. | | No change. |
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| Adding cornmeal to the chili before cooking serves as a clever way to thicken the dish without an extra step. |
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