Quick and Hearty Southwestern Beef Chili
Ingredients
- 1 pound lean beef steak cubed
- 2 teaspoons vegetable oil
- 4 1/2 teaspoons Spicy Seasoning Mix divided
- 1 large onion chopped
- 28 ounces canned Italian tomatoes undrained
- 2 cups frozen kernel corn
Instructions
- Heat oil in a Dutch oven over medium heat for 5 minutes.
- Meanwhile, cut each beef steak lengthwise into 1-inch wide strips; cut crosswise into 1-inch pieces.
- Sprinkle beef with 2 teaspoons of Spicy Seasoning Mix.
- Stir-fry beef and chopped onion for 2 to 3 minutes.
- Season with salt if desired.
- Add canned tomatoes (breaking them up with the back of a spoon), frozen corn, and the remaining 2 1/2 teaspoons of Spicy Seasoning Mix.
- Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 18 to 20 minutes.
Notes & Wine Advice
You can substitute 1 can (15 ounces) of kidney, pinto, or black beans (drained and rinsed), or 2 cups of cooked cubed potatoes for corn.
Wine Advice:
Pair this Southwestern beef chili with a light and fruity red wine such as a Zinfandel or a Spanish Tempranillo. The wine’s brightness will complement the bold flavors of the chili.Nutrition values
Calories: 350 kcal | Carbohydrates: 32 g | Protein: 26 g | Fat: 14 g | Sugar: 10 g