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Recipe Summary

Yield:
6 (1 1/4-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Uncover; add corn and red pepper, and simmer 20 additional minutes.

  • To serve, ladle into individual serving bowls; sprinkle with cilantro, if desired.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

276 calories; calories from fat 23%; fat 7g; saturated fat 2.2g; mono fat 0g; poly fat 0g; protein 32.1g; carbohydrates 21.8g; fiber 0g; cholesterol 75mg; iron 0mg; sodium 292mg; calcium 0mg.
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