Chunky Beef Chili in Tortilla Bowls

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

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.