‘Almost’ Texas Chili
with lemon garlic broccoli
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.
- 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
- Broccoli florets - 10 oz
- Garlic - 2 cloves , chopped
- Oil, cooking - 1 Tbsp
- Stock, low-sodium beef - 2 Tbsp
- Lemon juice - 2 tsp
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)
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.