One-Pot Texas Chili

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

Chili

lb beef stew meat, cut into 3/4-inch pieces

teaspoon salt

tablespoons butter

cups diced white onion

red bell peppers, diced

serrano chile, finely chopped

cloves garlic, coarsely chopped

teaspoons ground cumin

teaspoon ground coriander

can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

1/2

cup water

to 2 tablespoons diced chipotle chiles in adobo sauce

tablespoons yellow cornmeal

tablespoons fresh lime juice

tablespoon packed brown sugar

For Serving, As Desired

cup shredded sharp Cheddar cheese (4 oz)

Plain yogurt or sour cream

Chopped fresh cilantro

Steps

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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.

Expert Tips

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.