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Chili Ranchero

Yield 6 (1 1/4-cup) servings.

Ingredients

  • 1 1/2 pounds lean boneless top round steak
  • Vegetable cooking spray
  • 2 cups chopped onion
  • 2 large cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 2 teaspoons unsweetened cocoa
  • 1/2 teaspoon salt
  • 2 cups canned no-salt-added beef broth, undiluted
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 1/4 cups frozen whole kernel corn, thawed
  • 1 1/2 cups chopped sweet red pepper
  • Fresh cilantro sprigs (optional)

Nutrition Information

  • calories 276
  • caloriesfromfat 23 %
  • fat 7 g
  • satfat 2.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 32.1 g
  • carbohydrate 21.8 g
  • fiber 0.0 g
  • cholesterol 75 mg
  • iron 0.0 mg
  • sodium 292 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from steak; cut steak into 1-inch pieces. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook 4 minutes or until browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.

  2. Coat Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Add oregano and cumin; cook, stirring constantly, 1 minute. Add chili powder, cocoa, and salt, and cook mixture, stirring constantly, 1 additional minute. Add steak, beef broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.

  3. Uncover; add corn and red pepper, and simmer 20 additional minutes.

  4. To serve, ladle into individual serving bowls; sprinkle with cilantro, if desired.

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