Chunky Chili
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
4 Bowls
ingredients
- 12 ounces beef top round steak, trimmed
- baked corn chips
- 1⁄2 cup chopped onion
- 1 garlic clove, minced
- 1 (15 ounce) can kidney beans
- 1 (14 1/2 ounce) can low-sodium tomatoes
- 1 cup water
- 1 (4 ounce) can diced green chilies
- 1⁄2 teaspoon dried basil, crushed
- 1 teaspoon chili powder
- 1 teaspoon beef bouillon granules
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 1⁄4 cup shredded low-fat cheddar cheese
directions
- Thinly slice meat across the grain into bite-sized strips.
- In large non-stick skillet, brown meat with onion and garlic.
- Stir in kidney beans, tomatoes, water, chilis, basil, chili powder, bouillon, cumin, and black pepper. Bring to boiling. Reduce heat. Simmer, covered, about 30 minutes or until meat is tender.
- Serve garnished with shredded cheese and crushed tortilla chips.
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RECIPE SUBMITTED BY
Mindi Bunch
Midland, TX
I live in West Texas with my new husband, Mark, and our FIVE kids! When we met he already had 3 children from his first marriage and I had a son of my own. In January of 2005 we welcomed into the world our new baby into our family. With five children, we felt it was best that I give up my career to stay at home with them, as they are our top priority.
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<br>For fun, Mark and I like to travel. We've been to many beautiful places, our favorite being Bermuda. We definitly plan to return someday. We've also been to the Virgin Islands, Puerta Vallarta, Cabo San Lucas, and Aruba. None of them really compare to Bermuda, though!
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<br>I don't really have a favorite cookbook; I prefer stumbling upon recipees from friends & family, magazines, or the backs of product boxes.
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<br>If I had a month off with no responsibilities, I would probably lay on a towel at the beach with a good book in my hand.