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
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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.
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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.
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