Chunky Beef Chili in Tortilla Bowls

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 23%
  • Fat: 10.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.5g
  • Protein: 26.7g
  • Carbohydrate: 48.1g
  • Fiber: 0.0g
  • Cholesterol: 55mg
  • Iron: 0.0mg
  • Sodium: 461mg
  • Calcium: 0.0mg


  • 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)


  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.
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