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One-Pot Texas Chili


Draggingtree

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One-Pot Texas Chili

Prep Time 55 MIN

Total Time 2 HR 10 MIN

8 Servings

 

Don't mess with Texas chili, y'all! Well, you can mess with it a little, but whatever you do, don't add beans – that's "bowl o' red chili" sacrilege.

Ingredients Chili

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

For Serving, As Desired

 

1 cup shredded sharp Cheddar cheese (4 oz)

 

Directions

· 1 Heat oven to 325° F.

· 2 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.

· 3 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.

· 4 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.

· 5 Top individual servings with cheese; serve with yogurt or sour cream and cilantro. Scissors-32x32.pnghttp://www.bettycrocker.com/recipes/one-pot-texas-chili/1c71bee6-1fb1-48be-ac12-a7d78fa3e691

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