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