Serve sliced jicama, edged
with chili powder or chopped cilantro, and crisp tortilla chips
for a delicious texture contrast to this hearty chili.
30-Minute
Chunky Beef and Corn Chili
- 1 pound lean beef cubed
steaks
2 teaspoons vegetable oil
4 1/2 teaspoons spicy seasoning mix (see below), divided use
1 medium onion, chopped
1 (28-ounce) can plum tomatoes, undrained
2 cups frozen whole kernel corn
- Cut beef lengthwise into
1-inch wide strips; cut crosswise into 1-inch pieces. Sprinkle
with 2 teaspoons of the seasoning mix.
- Heat oil in a heavy stockpot
or Dutch oven over medium heat for 5 minutes. Stir-fry beef with
onion for 2 to 3 minutes. Season with salt, if desired.
- Add tomatoes, breaking
them up with the back of a spoon, along with corn and remaining
2 1/2 teaspoons seasoning mix. Bring to a boil, reduce heat to
medium-low and simmer, uncovered, 18 to 20 minutes.
Spicy Seasoning Mix:
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon dried oregano leaves
½ teaspoon cayenne pepper
- Combine all ingredients.
Store, covered, in an airtight container. Shake before using.
Makes about 1/3 cup.
Makes 4 servings.
Recipe courtesy of Beef Industry Council.
