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One-Pot Texas Chili Recipe
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.
A recipe from Betty Crocker
2018-09-27
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