adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-Pot Texas Chili
0 Likes
Prep Time:
55 minutes
Total Time:
2 hours 10 minutes
Authentic Texas chili, no beans allowed.
Ingredients:
  • 2 lb beef stew meat, cut into 3/4-inch pieces
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 2 cups diced white onion
  • 2 red bell peppers, diced
  • 1 serrano chile, finely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
  • 1/2 cup water
  • 1 to 2 tablespoons diced chipotle chiles in adobo sauce
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons fresh lime juice
  • 1 tablespoon packed brown sugar
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • Plain yogurt or sour cream
  • Chopped fresh cilantro
Instructions:
  • Preheat oven to 325°F.
  • Pat dry the beef and massage it with salt. In a 5-quart ovenproof Dutch oven, melt 2 tablespoons of butter over medium-high heat. Sear the beef in two batches without disturbing, about 5 to 7 minutes per side. Transfer to a bowl using a slotted spoon.
  • Melt the remaining 2 tablespoons of butter in a Dutch oven. Add the onion and bell peppers and cook for 5 to 7 minutes, stirring occasionally until the vegetables are soft. Add the serrano chile, garlic, cumin, and coriander; cook for 30 seconds. Stir in the beef, tomatoes, water, and chipotle chiles and heat until simmering.
  • In a small bowl, combine cornmeal, lime juice, and brown sugar. Add this mixture to the beef in the Dutch oven. Bake uncovered for 1 to 1 1/4 hours until the beef is tender.
  • Garnish each serving with a sprinkle of cheese, and serve alongside a dollop of yogurt or sour cream and fresh cilantro leaves.

Similar Recipes