Chunky Beef Chili in Tortilla Bowls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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) |
Directions:
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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