Chili Ranchero

Recipe from

Oxmoor House

Nutritional 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


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)


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.

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.

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

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

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1995
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