Recipe Image

Texas-Style Chili

  • 30 m
  • 2 h
Diabetic Living Magazine
“Texans like chili made with cubed meat and no beans or canned tomatoes. So that's how we made this recipe. Give it a try for dinner some night.”


    • 3 pounds boneless lean beef chuck
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 tablespoon cooking oil
    • 4 large onions, chopped
    • 3 tablespoons chili powder
    • 3 tablespoons yellow cornmeal
    • 1 tablespoon bottled minced garlic
    • 1 tablespoon ground cumin
    • 2 teaspoons dried oregano, crushed
    • ¼ teaspoon cayenne pepper
    • 1 (14 ounce) can beef broth
    • 1¼ cups water
    • 1 tablespoon packed brown sugar
    • Chopped onion (optional)


  • 1 Trim fat from meat. Cut meat into ½-inch pieces. Sprinkle meat with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven.
  • 2 Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.
  • 3 Stir in browned beef, beef broth, the water, brown sugar, and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1- ½ to 2 hours or until meat is tender. If desired, top each serving with additional chopped onion.
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