Texas Red Chili (No Beans!) and Frito Pie with LeRoy and Lewis

beef chuck

🥗Healthier: ground turkey

💰Cheaper: chicken thighs

Ground turkey reduces fat content while chicken is often less expensive.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Bell peppers provide sweetness and are milder.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth lowers calories and can be made easily.

chili powder

🥗Healthier: paprika and cayenne

💰Cheaper: cayenne pepper

Paprika adds flavor while cayenne provides heat.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and cook until softened, about 5 minutes.

Stir in minced garlic and diced jalapeños, cooking for 2-3 minutes until fragrant.

Add cubed beef chuck, browning on all sides for about 8-10 minutes.

Sprinkle in chili powder, cumin, oregano, salt, and black pepper, stirring to coat the meat.

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

Reduce heat to low and add bay leaves, simmering uncovered for 1.5 to 2 hours until beef is tender.

Stir occasionally, adding water if the chili thickens too much.

Once the beef is tender, stir in cornmeal to thicken, cooking for an additional 10 minutes.

Remove bay leaves and adjust seasoning as needed before serving.

Garnish with fresh lime juice and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level: