‘Almost’ Texas Chili
with lemon garlic broccoli

Name: ‘Almost’ Texas Chili
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 Jalapenos, diced; 1 Onions, medium, chopped; 1 Bell peppers, green, chopped; 4 cloves Garlic, chopped; 1 Tbsp Chili powder; 2 tsp Cumin; 1 tsp Oregano; 1/2 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Cinnamon; 2 lbs Beef stew meat, cubed (sub beef sirloin or chuck); 1 Tbsp Oil, cooking; 4 cups Stock, low-sodium beef; 1 can Tomatoes, crushed (15 oz / 397 g); 2 stalks Green onions , chopped, green and white parts combined; 1 Tbsp Vinegar, apple cider; to taste Hot sauce (opt); 10 oz Broccoli florets; 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 2 Tbsp Stock, low-sodium beef; 2 tsp Lemon juice

Active: 35 Total: 60

Original GF Paleo Vegetarian

Texas chili differentiates itself with a unique mix of spices (including a tiny bit of cinnamon for depth) and is made entirely with beef.
Smarts: We call this 'Almost' Texas Chili because the base is usually made with dried peppers (no tomatoes), but we've taken some liberties to make our version workable for all spice preferences. Feel free to kick up the spice with some hot sauce or red pepper flakes.

Ingredients

Metric

Servings:

‘Almost’ Texas Chili (for two nights):

Jalapenos - 1 , diced
Onions, medium - 1 , chopped
Bell peppers, green - 1 , chopped
Garlic - 4 cloves , chopped
Chili powder - 1 Tbsp
Cumin - 2 tsp
Oregano - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Cinnamon - 1/4 tsp
Beef stew meat, cubed - 2 lbs (sub beef sirloin or chuck)
Oil, cooking - 1 Tbsp
Stock, low-sodium beef - 4 cups
Tomatoes, crushed (15 oz / 397 g) - 1 can
Green onions - 2 stalks , chopped, green and white parts combined
Vinegar, apple cider - 1 Tbsp
Hot sauce (opt) - to taste

Lemon Garlic Broccoli:

Broccoli florets - 10 oz
Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Stock, low-sodium beef - 2 Tbsp
Lemon juice - 2 tsp

Prep

Jalapenos / Onions / Bell peppers / Broccoli / Garlic (for both the chili and broccoli) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make chili spice mix - Combine chili powder, cumin, oregano, salt, black pepper and cinnamon. (Can be done up to 5 days ahead)
Beef - If beef is not pre-sliced into cubes, slice into 1” / 2.5cm cubes. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

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Make

Place a Dutch oven with oil (portion for chili) over medium-high heat. Add beef and saute until golden brown on the outside (don’t worry if it isn’t cooked all the way through), ~5 minutes. Set aside and return pan with pan drippings to heat.
To pan drippings, add jalapenos, onions, bell peppers and garlic (portion for chili) and saute until tender, 3 to 4 minutes. Add spice mix and saute until fragrant, ~1 minute more.
Add stock (portion for chili) and tomatoes to pan and bring to a simmer. Add beef back to pan. Place lid on the chili and simmer until beef is tender, ~45 minutes.
While chili is nearly finished, heat a wok or skillet over medium heat. Add oil (portion for broccoli) and then broccoli, garlic (portion for broccoli) and some salt. Saute until garlic is fragrant, ~1 minute. Pour stock (portion for broccoli) over top and cover with a lid or foil. Steam broccoli until tender, ~5 minutes. Squeeze lemon juice over top.
Just before serving, chop green onions.
Stir vinegar into chili. Season with some salt and pepper (and some hot sauce if you’d like). Set half aside for Thursday’s meal.
Serve chili with green onions on top. Enjoy with broccoli.

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