Chunky Beef Chili in Tortilla Bowls

Recipe from

Oxmoor House

Nutritional Information

Calories 403
Caloriesfromfat 23 %
Fat 10.5 g
Satfat 2.6 g
Monofat 3.9 g
Polyfat 2.5 g
Protein 26.7 g
Carbohydrate 48.1 g
Fiber 0.0 g
Cholesterol 55 mg
Iron 0.0 mg
Sodium 461 mg
Calcium 0.0 mg

Ingredients

6 (10-inch) flour tortillas
1 cup water
3 ancho chiles, seeded
1 pound lean boneless top sirloin steak, trimmed and cut into 1/2-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
Vegetable cooking spray
1 teaspoon vegetable oil
1 (14 1/2-ounce) can no-salt-added beef broth, divided
1 1/2 cups chopped onion
1 tablespoon paprika
3/4 teaspoon ground oregano
3 cloves garlic, minced
1 cup canned no-salt-added whole-kernel corn, drained
Fresh oregano sprigs (optional)

Preparation

Line a medium glass bowl with 1 tortilla. Prick bottom of tortilla with a fork. Microwave at HIGH 1 1/2 minutes or until crisp. Repeat with remaining tortillas.

Bring water to a boil in a saucepan. Add chiles; cover, remove from heat, and let stand 30 minutes. Place chile mixture in container of an electric blender; cover and process until smooth. Set aside.

Sprinkle meat with salt and pepper. Place flour in a zip-top plastic bag; add meat. Seal bag; shake to coat.

Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add meat; cook until browned. Remove meat from Dutch oven; set aside. Add 1/2 cup broth to Dutch oven; cook over high heat, deglazing Dutch oven by scraping particles that cling to bottom. Add chile mixture, meat, remaining broth, onion, and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender. Add corn; simmer 3 minutes. To serve, spoon chili into tortilla bowls. Garnish with fresh oregano, if desired. Yield 5 (1 1/4-cup) servings.

Note:

Oxmoor House Cooking Light Collection

January 1996
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