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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds lean boneless top round steak |
vegetable cooking spray |
2 cups chopped onion |
2 large cloves garlic, minced |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
2 tablespoons chili powder |
2 teaspoons unsweetened cocoa |
1/2 teaspoon salt |
2 cups canned no-salt-added beef broth, undiluted |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped |
2 1/4 cups frozen whole kernel corn, thawed |
1 1/2 cups chopped sweet red pepper |
fresh cilantro sprigs (optional) |
Directions:
1. Trim fat from steak; cut steak into 1-inch pieces. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook 4 minutes or until browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
2. Coat Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Add oregano and cumin; cook, stirring constantly, 1 minute. Add chili powder, cocoa, and salt, and cook mixture, stirring constantly, 1 additional minute. Add steak, beef broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
3. Uncover; add corn and red pepper, and simmer 20 additional minutes.
4. To serve, ladle into individual serving bowls; sprinkle with cilantro, if desired.
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