Classic Texas chili doesn’t include beans or tomatoes, only beef, homemade chili paste, and a few flavorings. It’s what Texans call a “Bowl o’ Red” and tastes intensely of its two main ingredients. I like to add tomatoes, so I call this dish Texas style.
4 tablespoons olive oil
2 pounds boneless sirloin steak, cut into 3/4-inch cubes
1 lb lean ground beef cup finely chopped onion
3 large cloves garlic, minced
1 cup chopped onion
1 cup chopped bell pepper
2 jalapeno peppers, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons ground chili powder
1/2 teaspoon ground black pepper
1 teaspoon salt
4 cups beef broth
26-28 oz crushed Italian tomatoes
1 tablespoon honey
chopped avocado, shredded cheddar cheese, onion or scallions
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add half of the beef and lightly brown on all sides, 2-3 minutes per side. Transfer to a bowl and repeat with the remaining beef. Reserve. Repeat with the ground beef and add to the bowl with the sirloin cubes.
Add the remaining olive oil and heat it over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 30 seconds. Add the bell peppers and jalapenos and cook for another 5 minutes.
Add the browned meat and the spices and salt. Stir well. The add in the broth, tomatoes, and honey. Bring to a boil, reduce the heat to a simmer and partially cover the pot. Cook for 3 hours until the liquid is reduced and the chili becomes thick and the meat is very tender.
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1⁄2 teaspoon salt
2 tablespoons sugar
1 large egg
1 cup milk
4 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees F.
Butter the insides and the top of a regular muffin pan.
In a large bowl thoroughly combine the flour, cornmeal, baking powder, salt, and sugar.
In a medium bowl, beat the egg with the milk and melted butter.
Combine with the dry ingredients until just evenly moistened.
Do not overmix.
Immediately spoon the batter into the muffin pan.
Bake 18 -20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
2 cups almond flour
2 teaspoons baking powder
½ teaspoon salt
4 eggs, beaten
4 tablespoons heavy cream
4 tablespoons water
1/2 cup butter, melted
2 teaspoons honey substitute (such as Sukrin Gold)
1 teaspoon Amoretti sweet corn extract
1 cup shredded cheddar cheese
Preheat the oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.
Combine the almond meal, salt, and baking powder.
Add the cream, water, sweetener, and eggs, stir to combine.
Add the melted butter, stir to combine.
Divide the batter equally into the muffins cups.
Bake for 18-20 minutes until the edges are slightly browned and the tops are firm to the touch.