Chunky Beef Chili In Tortilla Bowls
|10 inch flour tortillas||6|
|Water||1 Cup (16 tbs)|
|Ancho chili||3 , seeded|
|Lean boneless top sirloin steak||1 Pound, trimmed and cut into 1/2-inch pieces|
|All purpose flour||2 Tablespoon|
|Vegetable cooking spray||1 Tablespoon|
|Vegetable oil||1 Teaspoon|
|Canned no salt added beef broth||14 1⁄2 Ounce, divided (1 Can)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Ground oregano||3⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Canned no salt added whole kernel corn||1 Cup (16 tbs), drained|
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.
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.
Sprinkle meat with salt and pepper.
Place flour in a zip-top plastic bag; add meat.
Seal bag; shake to coat.
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.