- 8
- 60 mins
- 165 mins
Ingredients
- 3 pounds boneless chuck roast, trimmed and cut into 1-inch chunks
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- 1 tablespoon corn oil or canola oil, divided
- 4 cloves garlic, minced
- 3 cups water
- 2 cups low-sodium beef broth
- 6 tablespoons New Mexican red chile powder or regular chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano, preferably Mexican
- 3 cups diced potatoes (1/2-inch; about 1 pound)
- 3 cups corn kernels (fresh or frozen, thawed)
- 2 cups thinly sliced green cabbage
- 1 cup sliced radishes
- 1/2 cup chopped white onion
- 1/2 cup chopped fresh cilantro
- Warm flour tortillas for serving (optional)
Preparation
Step 1
Season beef with salt and pepper. Heat 1 1/2 teaspoons oil over medium-high heat in a large pot. Add half the beef and cook, stirring occasionally, until the liquid evaporates and the meat is browned, 10 to 15 minutes. Transfer to a plate. Repeat with the remaining oil and beef.
Return the first batch of beef to the pot and add garlic; cook, stirring, until it just starts to brown, about 1 minute. Add water, broth, chile powder, cumin and oregano; stir well to combine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beef is tender, about 1 hour.
Stir in potatoes and corn; return to a simmer and cook, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
Serve the chili topped with cabbage, radishes, onion and cilantro, and with flour tortillas, if desired.