ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chunky Beef Chili in Tortilla Bowls

Yield

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

  4. 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.

Oxmoor House Cooking Light Collection