Quick Beef Chili

- Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas

Rich, beefy petite tender, the quick-cooking foundation of this stew and a supermarket steak cut from shoulder, looks and tastes like tenderloin but costs a third of the price. Can't find it? Try chuck-eye steak, which has good flavor but needs a little more trimming.

Hands-on time: 25 minutes
Total time: 55 minutes
Yields: Makes 2 qt.


2 pounds beef petite tender steak (aka shoulder tender), trimmed and cut into 1-inch cubes

2 tablespoons olive oil

1 yellow onion, chopped

4 garlic cloves, chopped

2 to 3 tsp. chipotle chile powder

2 teaspoons dried oregano

2 teaspoons ground cumin

1 (6-oz.) can tomato paste

5 (4.5-oz.) cans chopped green chiles

4 cups chicken broth

1 (14.5-oz.) can stewed tomatoes

2 tablespoons plain yellow cornmeal

Toppings: green onions, fried onion rings, sour cream, Cheddar cheese

How to Make It

Sprinkle beef with desired amount of salt and pepper. Cook beef in hot oil in a large, enamel cast-iron Dutch oven over medium-high heat, stirring often, 5 to 6 minutes or until browned. Transfer beef to a platter.

Add onion to Dutch oven, and cook, stirring often, 3 minutes or until tender. Add garlic and next 3 ingredients; cook, stirring constantly, 2 minutes. Stir in tomato paste, and cook, stirring constantly, 2 minutes.

Add chiles, next 2 ingredients, beef, and 1 cup water; bring to a boil. Boil, stirring occasionally, 20 minutes. Add salt to taste. Sprinkle with cornmeal. Cook, stirring constantly, 5 minutes or until thickened. Serve with desired toppings.


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