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"Make You Famous" Lite Beef Chili
A lower fat version of a Texas tradition. |
Prep: 30 minutes
Cook: 1 hour
Servings: Serves 6
| 1-1/2 |
lbs. top sirloin steak cut into 1/2-inch cubes |
| 2 |
cans (14-1/2 ounces) beef broth |
| 1-1/2 |
cups water |
| 6 |
corn tortillas, cut into strips |
| 2 |
Tbsp. chili powder |
| 2 |
tsp. ground cumin |
| 1 |
tsp. dried oregano leaves |
| 2 |
cloves garlic, diced |
| 2 |
cans (16 ounces each) black beans, drained and rinsed |
| 3 |
Roma tomatoes, chopped |
| 1 |
cup frozen corn |
| 1/2 |
red bell pepper, chopped |
| 1/2 |
poblano pepper, chopped |
| 1/2 |
small onion, chopped |
| 1 |
stalk celery, chopped |
| 1 |
carrot, chopped |
| 2 |
fresh jalapeno peppers, finely diced |
| 1 |
cup jicama, diced |
| 1-2 |
Tbsp. fresh cilantro, chopped |
| -- |
salt and pepper to taste |
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Heat broth and water over medium heat in a 4-quart pot. Add tortillas and bring to a boil. Reduce heat and simmer until tortillas dissolve. |
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Meanwhile, brown beef over medium heat in skillet, drain fat and add chili powder, cumin, oregano and garlic. |
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Add beef, beans, and all vegetables except jicama to broth/tortilla mixture. Lower heat and simmer for 1 hour. |
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Season with salt and pepper to taste. Just before serving, stir in jicama and cilantro. |
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| Serve with cornbread muffins or hot corn tortillas. |
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| You can substitute ground chuck for the cubed sirloin. |
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| Need help with this recipe? Go to:
Braising |
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