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Chunky Beef Chili In Tortilla Bowls

Heart.Foods's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  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)
  Paprika 1 Tablespoon
  Ground oregano 3⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Canned no salt added whole kernel corn 1 Cup (16 tbs), drained
Directions

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.
Set aside.
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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Chili
Interest: 
Healthy

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