Chili Ranchero Recipe

Name: Chili Ranchero
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds lean boneless top round steak; Vegetable cooking spray; 2 cups chopped onion; 2 large cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 2 tablespoons chili powder; 2 teaspoons unsweetened cocoa; 1/2 teaspoon salt; 2 cups canned no-salt-added beef broth, undiluted; 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped; 2 1/4 cups frozen whole kernel corn, thawed; 1 1/2 cups chopped sweet red pepper; Fresh cilantro sprigs (optional)

Servings: persons

1 1/2 pounds lean boneless top round steak
Vegetable cooking spray
2 cups chopped onion
2 large cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons chili powder
2 teaspoons unsweetened cocoa
1/2 teaspoon salt
2 cups canned no-salt-added beef broth, undiluted
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 1/4 cups frozen whole kernel corn, thawed
1 1/2 cups chopped sweet red pepper
Fresh cilantro sprigs (optional)

1
Trim fat from steak; cut steak into 1-inch pieces. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook 4 minutes or until browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
2
Coat Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Add oregano and cumin; cook, stirring constantly, 1 minute. Add chili powder, cocoa, and salt, and cook mixture, stirring constantly, 1 additional minute. Add steak, beef broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
3
Uncover; add corn and red pepper, and simmer 20 additional minutes.
4
To serve, ladle into individual serving bowls; sprinkle with cilantro, if desired.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds lean boneless top round steak, Vegetable cooking spray, 2 cups chopped onion, 2 large cloves garlic, minced, and more.

Yes, Chili Ranchero falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Ranchero

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions