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One-Pot Texas Chili

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One-Pot Texas Chili
  • Prep 55 min
  • Total 2 hr 10 min
  • Servings 8
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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.
Updated Sep 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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.

Nutrition

360 Calories, 23g Total Fat, 26g Protein, 13g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
11g
55%
Trans Fat
1g
Cholesterol
90mg
30%
Sodium
570mg
24%
Potassium
430mg
12%
Total Carbohydrate
13g
4%
Dietary Fiber
2g
8%
Sugars
5g
Protein
26g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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