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.
1 pound Chairman’s Reserve® beef bottom round cubed steak
1 tablespoon chili powder
2 teaspoons vegetable oil
1 cup chopped onion
1/4 teaspoon salt
2 cans (14 1/2 ounces) chili-style chunky tomatoes, undrained
1 cup frozen whole kernel corn
1. Cut beef cubed steaks lengthwise into 1-inch strips and then crosswise into 1-inch pieces. Sprinkle chili powder over beef.
2. 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.
3. Stir in tomatoes and corn. Bring to a boil; reduce heat to low. Simmer, uncovered, 20 minutes.
Recipe and Photo courtesy of The Beef Checkoff