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Blended organic tomatoes and green chiles add a smooth richness to Texas-Style Beef Chili, which tastes – and looks – great served over cornbread wedges. Mole Chicken Chili offers a balanced savory sweetness with hints of cocoa and cinnamon. Black Bean and Chorizo Chili features spicy sausage cut with crumbled white Mexican cheese. There’s also a Vegetarian Tortilla Chili that pairs fresh ingredients like zucchini and avocado with the convenience of canned fire roasted tomatoes in a colorful, flavorful presentation.

Whether friends are dropping by on game day or you want to freshen up the weeknight dinner rotation – there’s something tasty in store for chili fans of all ages! Visit for more recipe ideas.

Texas-Style Beef Chili

Prep Time: 25 Minutes

Start to Finish: 1 Hour 55 Minutes

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

2 cloves garlic, chopped

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

1 can (4.5 oz) chopped green chiles, undrained

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 chopped onion and garlic; cook 2 to 3 minutes, stirring frequently, until onions are crisp-tender.

2.Meanwhile, in blender, place tomatoes and green chiles. Cover; blend until smooth.

3.To beef mixture in pan, add tomato mixture, broth, chili powder, cornmeal, salt and red pepper; stir well. Heat to boiling. Reduce heat to low; cover and simmer 1 hour to 1 hour 30 minutes, stirring occasionally, until beef is tender. Serve over cornbread wedges; sprinkle with green onions.

5 servings (1 cup each)