Description
A recipe for Texas-Style Beef Chili

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
Prep Time: 25 Minutes | Start to Finish: 1 Hour 55 Minutes

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.

Nutrition
no information available

Serves
5 servings (1 cup each)

Variations
no information available