Thirty-Minute Beef Chili
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
They say there's no better chili than in Texas, but now we can have those same Texas flavors wherever we live. We must admit that we added the tomatoes ourselves, 'cause true Texas chili doesn't ever have tomatoes (or beans, either).
What You'll Need
- 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 onion, chopped
- 1/2 teaspoon salt
- 1 can (28 ounces) whole tomatoes, undrained
- 1 box (9 ounces) frozen whole kernel corn, thawed
What to Do
Cut each steak lengthwise into 1-inch-wide strips, then cut crosswise into 1-inch pieces.
In a small bowl, mix the chili powder, cumin, garlic powder, oregano and cayenne pepper. Sprinkle beef with 2 teaspoons of seasoning mix.
In a large deep skillet, heat oil over medium heat. Stir fry beef and onion 2 to 3 minutes. Season with salt.
Add tomatoes (breaking them up with the back of a spoon), corn, and remaining seasoning mix. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes.
If you enjoyed this recipe, check out our free eCookbook, World's Best Chili Recipes: 21 Easy Chili Recipes Everyone Will Love.