Texans have strong opinions about their chili recipes. The meat must be cubed, never ground. Beans may be served alongside, but are never stirred into the mixture; neither are canned tomatoes.
Servings: 8 (1 1/8-cup) servings
Prep: 30 mins
Total: 2 hrs
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Ingredients
- 3 pounds boneless lean beef chuck, cut into 1/2-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon cooking oil
- 4 large onions, chopped
- 3 tablespoons chili powder
- 3 tablespoons yellow cornmeal
- 1 tablespoon bottled minced garlic (6 cloves)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano, crushed
- 1/4 teaspoon cayenne pepper
- 1 14-ounce can beef broth
- 1-1/4 cups water
- 1 tablespoon packed brown sugar
- Chopped onion (optional)
Directions
1. Sprinkle beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven.
2. Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.
3. Stir in browned beef, beef broth, the water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1-1/2 to 2 hours or until meat is tender. If desired, top each serving with chopped onion. Makes 8 (1 1/8-cup) servings.
Nutrition Facts
Calories 448, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 107 mg, Sodium 812 mg, Carbohydrate 19 g, Fiber 4 g, Protein 53 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet