Chunky Beef and Corn Chili
This delicious, quick-cooking 'stir-fry' chili, is ready in about 30 minutes from start to finish.
1 pound beef bottom round cubed steaks
1 tablespoon chili powder
2 teaspoons vegetable oil
1 cup chopped onion
1/4 teaspoon salt
2 (14.5-ounce) can chili-style chunky tomatoes, undrained
1 cup frozen whole kernel corn
- Cut beef cubed steaks lengthwise into 1-inch strips and then crosswise into 1-inch pieces. Sprinkle chili powder over beef.
- In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef and onions and stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Season with salt.
- Stir in tomatoes and corn. Bring to a boil; reduce heat to low. Simmer, uncovered, 20 minutes.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 297 calories; 30 g protein; 24 g carbohydrate; 10 g fat (3 g saturated fat); 4.0 mg iron; 1174 mg sodium; 82 mg cholesterol.
Recipe and photograph provided courtesy of The Beef Checkoff.