Quick Southwest Beef and Corn Chili
Ingrediënten
- 1 lb lean beef steak cubed
- 2 teaspoons vegetable oil
- 4 ½ teaspoons Spicy Seasoning Mix divided
- 1 onion chopped
- 28 ounces canned Italian-style tomatoes undrained
- 2 cups frozen kernel corn
Instructies
- Heat vegetable oil in a Dutch oven over medium heat for 5 minutes.
- Meanwhile, season the cubed beef with 2 teaspoons of the Spicy Seasoning Mix.
- Add the seasoned beef and chopped onion to the Dutch oven.
- Stir-fry for 2 to 3 minutes until the beef is browned and the onion is softened.
- Season with salt, if desired.
- Add the canned tomatoes (breaking them up with the back of a spoon), frozen corn, and remaining 2 1/2 teaspoons of Spicy Seasoning Mix to the Dutch oven.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, for 18 to 20 minutes.
- Serve hot.
Notes / Tips / Wine Advice:
Pair this hearty beef and corn chili with a medium-bodied red wine such as a Merlot or a Zinfandel. Their fruity and slightly spicy notes will complement the chili's flavors without overpowering them.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 20 g | Protein: 25 g | Fat: 15 g | Fiber: 5 g | Sugar: 8 g
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