RCI-SP.003.0633.001
Southwestern Chili
Southwestern Chili from the Recidemia collection
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat for 1-2 minutes until shimmering.
2
Working in batches to avoid crowding, add the beef cubes to the hot oil and brown on all sides until deep golden color forms, about 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
15 minutes
3
Add chopped onion to the pot and sauté over medium heat, stirring occasionally, until softened and translucent, about 5 minutes.
4
Stir in minced garlic and cook for 1 minute until fragrant.
1 minutes
5
Return all browned beef to the pot and add the chopped tomatoes, soy sauce, chili powder, oregano, and sugar. Stir well to combine all ingredients.
2 minutes
6
Drain the canned corn and add to the pot along with the can of green chilies, including any liquid. Stir to incorporate.
1 minutes
7
Bring the mixture to a boil, then reduce heat to low and partially cover with a lid. Simmer gently, stirring occasionally, for about 75-80 minutes until the beef is very tender and flavors have melded.
78 minutes
8
Taste and adjust seasoning with additional chili powder, soy sauce, or salt as needed. Serve hot in bowls.