Quick Beef Chili
Tender steak makes the base for this quick recipe that's packed with flavorful seasonings and chopped green chiles. After you brown the beef and soften the vegetables, all the pot needs is an occasional stir. A couple of spoonfuls of cornmeal thicken the dish in short order.
Ingredients
- 2 pounds beef petite tender steak (aka shoulder tender), trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, chopped
- 2 to 3 teaspoons chipotle chile powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 (6-oz.) can tomato paste
- 5 (4.5-oz.) cans chopped green chiles
- 4 cups chicken broth
- 1 (14.5-oz.) can stewed tomatoes
- 2 tablespoons plain yellow cornmeal
- Toppings: green onions, fried onion rings, sour cream, Cheddar cheese
Instructions
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Sprinkle beef with desired amount of salt and pepper. Cook beef in hot oil in a large, enamel cast-iron Dutch oven over medium-high heat, stirring often, 5 to 6 minutes or until browned. Transfer beef to a platter.
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Add onion to Dutch oven, and cook, stirring often, 3 minutes or until tender. Add garlic and next 3 ingredients; cook, stirring constantly, 2 minutes. Stir in tomato paste, and cook, stirring constantly, 2 minutes.
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Add chiles, next 2 ingredients, beef, and 1 cup water; bring to a boil. Boil, stirring occasionally, 20 minutes. Add salt to taste. Sprinkle with cornmeal. Cook, stirring constantly, 5 minutes or until thickened. Serve with desired toppings.
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