Shelly's Recipe

LITE BEEF CHILI

Category: Chili

1-1/2 lbs. top sirloin steak cut into 1/2-inch cubes or ground chuck
2 cans (14-1/2 ounces) beef broth
1-1/2 cups water
6 corn tortillas, cut into strips
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano leaves
2 cloves garlic, diced
2 cans (16 ounces each) black beans, drained and rinsed
3 Roma tomatoes, chopped
1 cup frozen corn
1/2 red bell pepper, chopped
1/2 poblano pepper, chopped
1/2 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 fresh jalapeno peppers, finely diced
1-2 Tbsp. fresh cilantro, chopped
Salt and pepper to taste

Heat broth and water over medium heat in a 4-quart pot. Add tortillas and bring to a boil. Reduce heat and simmer until tortillas dissolve.

Meanwhile, brown beef over medium heat in skillet, drain fat and add chili powder, cumin, oregano and garlic. Add beef, beans, and all vegetables to broth/tortilla mixture. Lower heat and simmer for 1 hour. Season with salt and pepper to taste. Just before serving, stir in the cilantro. Serve with cornbread muffins or hot corn tortillas. Serves 6