Texas-Style Beef Chili

 

1

tablespoon olive oil

2

lb boneless lean beef top round steak, trimmed of fat, cut into 3/4-inch pieces

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

1

can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

1

can (4.5 oz) Old El Paso® chopped green chiles

1

can (14 oz) reduced-sodium beef broth

2

tablespoons chili powder

2

tablespoons yellow cornmeal

1/2

teaspoon kosher (coarse) salt

1/4

teaspoon ground red pepper (cayenne)

Cornbread wedges, if desired

Sliced green onions or chopped fresh cilantro, if desired

• 1 In 4-quart Dutch oven, heat oil over medium-high heat. Add half of beef; cook 4 to 6 minutes, stirring frequently, until browned. Remove from pan. Repeat with remaining beef. Return all of the beef to pan. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until onion is crisp-tender.
• 2 Meanwhile, in blender, place tomatoes and chiles. Cover; blend on High speed until smooth. Add to beef mixture.
• 3 Stir in broth, chili powder, cornmeal, salt and red pepper; stir well. Heat to boiling; reduce heat to low. Cover; simmer 1 hour to 1 hour 30 minutes, stirring occasionally, until beef is tender. Serve over cornbread wedges; sprinkle with green onions.