Chunky Beef Chili In Tortilla Bowls Recipe

Name: Chunky Beef Chili In Tortilla Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (10-inch) flour tortillas; 1 cup water; 3 ancho chiles, seeded; 1 pound lean boneless top sirloin steak, trimmed and cut into 1/2-inch pieces; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons all-purpose flour; Vegetable cooking spray; 1 teaspoon vegetable oil; 1 (14 1/2-ounce) can no-salt-added beef broth, divided; 1 1/2 cups chopped onion; 1 tablespoon paprika; 3/4 teaspoon ground oregano; 3 cloves garlic, minced; 1 cup canned no-salt-added whole-kernel corn, drained; Fresh oregano sprigs (optional)

Servings: persons

6 (10-inch) flour tortillas
1 cup water
3 ancho chiles, seeded
1 pound lean boneless top sirloin steak, trimmed and cut into 1/2-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
Vegetable cooking spray
1 teaspoon vegetable oil
1 (14 1/2-ounce) can no-salt-added beef broth, divided
1 1/2 cups chopped onion
1 tablespoon paprika
3/4 teaspoon ground oregano
3 cloves garlic, minced
1 cup canned no-salt-added whole-kernel corn, drained
Fresh oregano sprigs (optional)

1
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.
2
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.
3
Sprinkle meat with salt and pepper. Place flour in a zip-top plastic bag; add meat. Seal bag; shake to coat.
4
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. Yield 5 (1 1/4-cup) servings.

946

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 6 (10-inch) flour tortillas, 1 cup water, 3 ancho chiles, seeded, 1 pound lean boneless top sirloin steak, trimmed and cut into 1/2-inch pieces, and more.

Yes, Chunky Beef Chili In Tortilla Bowls 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.

Chunky Beef Chili In Tortilla Bowls

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