What’s for Dinner?
-Francine Segan, Bettys Food+Home editor, FrancineSegan.com
A yummy bean-less chili like they make in Texas.
1/4 pound bacon, diced
1 large red onion, diced
3 cloves garlic, minced
2 pounds round steak, cut into 1/2-inch cubes
4 cups beef broth
1 sixteen-ounce jar tomato salsa
1 eight-ounce jar green chilies
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon cumin
3 tablespoons finely ground corn meal
Salt and pepper
Red pepper flakes, cayenne, or chipotile powder, optional
1. In a heavy-bottomed pot, cook the bacon over medium high heat until the fat is rendered, about 4 minutes. Add the onions and cook until golden, about 8 minutes. Stir in the garlic and cook until softened, 2 to 3 minutes. Add the beef, turning frequently until browned, about 5 minutes.
2. Stir in the beef broth, salsa, chilies, chili powder, oregano, and cumin and bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered, until the meat is tender, about 45 minutes.
3. Carefully remove about 1/2 cup of the liquid and stir the cornmeal into the liquid until smooth. Pour the mixture back into the pot and simmer until thickened, about 10 minutes. Season to taste with salt and pepper and add red pepper flakes, cayenne, or chipotile powder to taste.