Wednesday, April 15, 2009

30 Minute Chunky Beef and Corn Chili

1 pound beef steak -- lean, cubed
2 teaspoons vegetable oil
4 1/2 teaspoons Spicy Seasoning Mix -- divided
1 onion -- chopped
28 ounces canned tomatoes -- undrained Italian
2 cups frozen kernel corn

Heat oil in Dutch oven over medium heat 5 minutes. Meanwhile cut each beef steak lengthwise into 1-inch wide strips; cut crosswise into 1-inch pieces. sprinkle beef with 2 teaspoons Spicy Seasoning Mix. Stir-fry beef and onion 2 to 3 minutes. Season with salt, if desired. Add tomatoes (break up with back of spoon), corn and remaining 2 1/2 teaspoons Spicy Seasoning Mix. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes. Note: 1 can (15 ounces) kidney, pinto or black beans, drained and rinsed, or 2 cups cooked cubed potatoes may be substituted for corn.

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