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.

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 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.

That's it — enjoy your meal!

Chunky Beef Chili In Tortilla Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions