serving size: 4
prep time: 15 minutes
cook time: 25 minutes
cut: bottom round
method: braise
Fire up the Dutch oven and indulge in this homecooked Chunky Beef and Corn Chili. Start by searing beef bottom round cubed steak and experience where comfort meets hearty.
Ingredients
1 pound Chairman’s Reserve® Beef bottom round cubed steak
1 tablespoon chili powder
2 teaspoons vegetable oil
1 cup chopped onion
¼ teaspoon salt
2 cans (14 ½ ounces) chili-style chunky tomatoes, undrained
1 cup frozen whole kernel corn
Directions
- 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.
Recipe and Photo courtesy of Beef Checkoff
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