Texas-Style Beef Chili


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

Prep time: 25 minutes  |  Total time: 1 hour 55 minutes

Hearty chili made with beef steak and the flavor kick of cayenne will satisfy the most discriminating chili lover.

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.

High Altitude (3500-6500 ft): No change.

Did You Know?
Adding cornmeal to the chili before cooking serves as a clever way to thicken the dish without an extra step.

We recommend using organic ingredients where available. For more information see Why Organic?