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RECIPE: Texas-Style Beef Chili

There are no beans this Texas-style chili courtesy Muir Glen Tomatoes.

There are no beans in this Texas-style chili, courtesy of Muir Glen Tomatoes.

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Updated: December 10, 2011 8:03AM


1 tablespoon olive oil

2 pounds boneless lean beef top round steak, trimmed of fat, cut into ¾-inch
pieces, divided

½ cup onion, chopped

2 garlic cloves, finely chopped

1 (141/2-ounce) can organic diced tomatoes, undrained

1 (41/2 -ounce) can chopped green chiles

1 (14-ounce) can reduced- sodium beef broth

2 tablespoons chili powder

2 tablespoons yellow cornmeal

½ teaspoon kosher salt

¼ teaspoon ground red pepper (cayenne)

Cornbread wedges (optional)

Sliced scallions or chopped fresh cilantro

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 cooked beef to pan. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until onion is crisp-tender. Meanwhile, in blender, place tomatoes and chiles. Cover; blend on high speed until smooth. Add to beef mixture. Stir in broth, chili powder, cornmeal, salt and red pepper; stir well. Heat to boiling, then reduce heat to low, cover and simmer 60 to 90 minutes, stirring occasionally, until beef is fork-tender.

If desired, serve over cornbread wedges; sprinkle with scallions or cilantro.

Muir Glen Tomatoes

Nutrition facts per serving:

431 calories, 14 g fat, 4 g saturated fat, 120 mg cholesterol, 13 g carbohydrates, 4 g sugars, 61 g protein, 592 mg sodium, 2 g fiber

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