30 Minute Chucky Beef and Corn Chili

  1. 1 pound lean beef cubed steaks
  2. 2 teaspoons vegetable oil
  3. 4 1/2 teaspoons spicy seasoning mix
  4. 1 medium onion, chopped
  5. 1 (28-ounce) can plum tomatoes, undrained
  6. 2 cups frozen whole kernel corn
  1. Cut beef lengthwise into 1-inch wide strips; cut crosswise into 1-inch pieces.
  2. Sprinkle with 2 teaspoons of the seasoning mix.
  3. Heat oil in a heavy stockpot or Dutch oven over medium heat for 5 minutes.
  4. Stir-fry beef with onion for 2 to 3 minutes. Season with salt, if desired.
  5. Add tomatoes, breaking them up with the back of a spoon, along with corn and remaining 2 1/2 teaspoons seasoning mix.
  6. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes.

Spicy Seasoning Mix
  1. 3 tablespoons chili powder
  2. 2 teaspoons ground coriander
  3. 2 teaspoons ground cumin
  4. 1/2 teaspoons garlic powder
  5. 3/4 teaspoon dried oregano leaves
  6. ½ teaspoon cayenne pepper
  1. Combine all ingredients.
  2. Store, covered, in an airtight container.
  3. Shake before using.
  4. Makes about 1/3 cup.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases