Texas Beef Chili with Cornbread

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth can reduce sodium and calories.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: green bell pepper

Both milder and more affordable options.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and can be cheaper.

Start by rendering bacon in a pan over medium heat.

Trim any large hunks of fat from the chuck beef and cut it into uniform pieces.

Season the beef with salt and black pepper, ensuring it's all coated.

Working in batches, add the beef to the pan to brown it, about 2 batches total, without overcrowding.

Remove the browned beef and add more oil if necessary, then add chopped onion and bell pepper to the pan to deglaze.

Add chopped jalapeños and minced garlic to the onion and bell pepper mixture, seasoning with salt and black pepper.

Pour in beef stock and diced tomatoes, bringing the mixture to a low boil.

Add the browned beef back into the pot along with fresh ground anchos, brown sugar, cumin, and a cinnamon stick.

Cover the pot and let it simmer for a while, checking occasionally.

After simmering, skim off any excess fat from the top of the chili.

Finish the chili with oregano, cilantro, and lime juice, adjusting seasoning as necessary.

Serve the chili with cornbread, optionally brushing honey on the cornbread after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens