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Thirty-Minute Beef Chili

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They say there's no better chili than in Texas, but now we can have those same Texas flavors wherever we live. I must admit that I added the tomatoes myself. You see, true Texas chili doesn't ever have tomatoes (or beans, either), but after you taste this I'm sure you'll forgive me.

Serves: 4

Cooking Time: 30 min

Ingredients
  • 1 pound lean beef cubed steaks
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic powder
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons vegetable oil
  • 1 medium-sized onion, chopped
  • 1/2 teaspoon salt
  • 1 can (28 ounces) whole tomatoes, undrained
  • 1 box (9 ounces) frozen whole kernel corn, thawed
Instructions
  1. Cut each beef steak lengthwise into 1-inch-wide strips; cut crosswise into 1-inch pieces.

  2. In a small bowl, mix the chili powder, cumin, garlic powder, oregano and cayenne pepper to make a seasoning mix. Sprinkle the beef with 2 teaspoons of the seasoning mix.

  3. Heat the oil in a large deep skillet over medium heat. Stir-fry the beef and onion for 2 to 3 minutes. Season with the salt.

  4. Add the tomatoes (break them up with the back of a spoon), corn, and the remaining 2-1/2 teaspoons of the seasoning mix. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 18 to 20 minutes.

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