One-Pot Texas Chili

Name: One-Pot Texas Chili
Prep time: 55 min
Total time: 2 h 10 min
Yield: 8
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, 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; 1 cup shredded sharp Cheddar cheese (4 oz); Plain yogurt or sour cream; Chopped fresh cilantro

12 Ratings

11 Reviews

Kitchen Tested

Prep 55 min
Total 2 hr 10 min
Servings 8

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.

By Betty Crocker Kitchens

Updated September 20, 2016

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)
Plain yogurt or sour cream
Chopped fresh cilantro

Steps

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.

Sop up every little bit of this spicy chili with cornbread muffins. It's easy to make your own using Betty Crocker™ cornbread & muffin mix.
After browning the beef, use the onions and peppers as a “mop” to sweep up the browned bits from the sides and bottom of Dutch oven.
Want to cut your own stew meat? You can use beef chuck, but be sure to buy 2 1/2 lb to account for the trimmed fat and cartilage waste.