‘Almost’ Texas Chiliwith lemon garlic broccoli
Texas chili differentiates itself with a unique mix of spices (including a tiny bit of cinnamon for depth) and uses only meat - no beans.
Smarts: We call this 'Almost' Texas Chili because the base is usually made entirely 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.
Smarts: The original version of this recipe has cornbread served on the side, so if you have a gluten-free cornbread mix or recipe you like, use that as a side dish instead of broccoli.
- Jalapenos - 1, diced
- Onions, medium - 1, chopped
- Bell peppers, green - 1, chopped
- Garlic - 4 cloves, chopped
- Cornmeal, finely ground - 3 Tbsp
- Chili powder - 1 Tbsp
- Cumin - 2 tsp
- Brown sugar - 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 - 3 cups
- Beer, gluten-free - 1 cup (lager or other light-flavored beer; sub stock)
- 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
- Sour cream - for serving (sub plain or Greek yogurt)
- Broccoli florets - 10 oz
- Garlic - 2 cloves, chopped
- Oil, cooking - 1 Tbsp
- Stock, low-sodium beef - 2 Tbsp
- Lemon juice - 2 tsp
- Jalapenos / Onions / Bell peppers / Broccoli / Garlic (for both chili and broccoli) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make chili spice mix - Combine cornmeal, chili powder, cumin, brown sugar, 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)
- 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), beer 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 and sour cream on top. Enjoy with broccoli.
This meal has 75 reviews
These cornbread muffins are amazing; the chili is also good. Thanks very much!
Hubby liked a lot. Goes great with cornbread. I substituted red chili flakes (crushed red pepper). It was really spicey! The cornbread helped balance the spice.
Reduced broth a lot per reviews. Was excellent
This was very well received, even by the sweet potato and quinoa skeptic in our crew. I made this in the morning, and when reheating for dinner, it needed more liquid.
Delicious - more like a stew than a chili, but great flavor
It was delicious!