Chili Ranchero

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 23%
  • Fat: 7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.1g
  • Carbohydrate: 21.8g
  • Fiber: 0.0g
  • Cholesterol: 75mg
  • Iron: 0.0mg
  • Sodium: 292mg
  • Calcium: 0.0mg


  • 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)


  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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