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One-Pot Texas Chili Recipe

One-Pot Texas Chili
Source: Betty Crocker

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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
  • 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
  • For Serving, As Desired
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • Plain yogurt or sour cream
  • Chopped fresh cilantro
 
 
PREP TIME
55m
COOK TIME
1h5m
TOTAL TIME
2h10m
YIELD
8 servings

Instructions

  • Heat oven to 325° F.
  • Pat beef dry. Rub salt into beef. In 5-quart ovenproof Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Brown beef in two batches, in a single layer without moving, 5 to 7 minutes, then turn to opposite side and brown 5 to 7 minutes longer. Using slotted spoon, transfer to medium bowl.
  • Add remaining 2 tablespoons butter to Dutch oven, and melt. Add onion and bell peppers; cook, stirring occasionally, 5 to 7 minutes or until vegetables are soft. Stir in serrano chile, garlic, cumin and coriander; cook 30 seconds. Stir in beef, tomatoes, water and chipotle chiles; heat to simmering.
  • Meanwhile, in small bowl, stir together cornmeal, lime juice and brown sugar. Stir into beef mixture in Dutch oven.
  • Bake, uncovered, 1 hour to 1 hour 15 minutes or until beef is tender.
  • Top individual servings with cheese; serve with yogurt or sour cream and cilantro.

Dinner

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A recipe from Betty Crocker

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