Chunky Beef Chili in Tortilla Bowls Recipe


Health IndexHealthy++Cuisine
Main Ingredient


 10 inch flour tortillas6
 Water1 Cup (16 tbs)
 Ancho chili3 , seeded
 Lean boneless top sirloin steak1 Pound, trimmed and cut into 1/2-inch pieces
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 All purpose flour2 Tablespoon
 Vegetable cooking spray1 Tablespoon
 Vegetable oil1 Teaspoon
 Canned no salt added beef broth14 1⁄2 Ounce, divided (1 Can)
 Chopped onion1 1⁄2 Cup (24 tbs)
 Paprika1 Tablespoon
 Ground oregano3⁄4 Teaspoon
 Garlic3 Clove (15 gm), minced
 Canned no salt added whole kernel corn1 Cup (16 tbs), drained

Nutrition Facts

Serving size: Complete recipe

Calories 1788 Calories from Fat 431

% Daily Value*

Total Fat 47 g72%

Saturated Fat 12.8 g63.9%

Trans Fat 0 g

Cholesterol 240 mg

Sodium 2162.8 mg90.1%

Total Carbohydrates 203 g67.7%

Dietary Fiber 42.4 g169.5%

Sugars 26.1 g

Protein 144 g287.5%

Vitamin A 372% Vitamin C 60%

Calcium 34.8% Iron 104.3%

*Based on a 2000 Calorie diet


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.