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

1. Cut beef lengthwise into 1-inch wide strips; cut crosswise into 1-inch pieces. Sprinkle with 2 teaspoons of the seasoning mix.
2. 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.
3. 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.

Makes 4 servings.

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
1/2 teaspoon cayenne pepper

1. Combine all ingredients. Store, covered, in an airtight container. Shake before using. Makes about 1/3 cup.

Recipe courtesy of Beef Industry Council.