Chunky Beef Chili in Tortilla Bowls Recipe
Ingredients
| Flour tortillas | 6 | |
| Water | 1 Cup (16 tbs) | |
| 3 ancho chiles, seeded | ||
| 1 pound lean boneless top sirloin steak, trimmed and cut into 1/2-inch pieces | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Vegetable cooking spray | ||
| Vegetable oil | 1 Teaspoon | |
| Beef broth | 1 Can (10oz), divided | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Paprika | 1 Tablespoon | |
| Oregano | 3/4 Teaspoon | |
| Garlic | 3 Clove (5gm), minced | |
| 1 cup canned no-salt-added whole-kernel corn, 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.
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.
Chef
