Quick Beef Chili
"Rich, beefy petite tender, the quick-cooking foundation of this stew and a supermarket steak cut from shoulder, looks and tastes like tenderloin but costs a third of the price. Can't find it? Try chuck-eye steak, which has good flavor but needs a little more trimming...."
INGREDIENTS
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2 pounds beef petite tender steak (aka shoulder tender), trimmed and cut into 1-inch cubes
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2 tablespoons olive oil
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1 yellow onion, chopped
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4 garlic cloves, chopped
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2 to 3 tsp. chipotle chile powder
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2 teaspoons dried oregano
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2 teaspoons ground cumin
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1 (6-oz.) can tomato paste
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5 (4.5-oz.) cans chopped green chiles
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4 cups chicken broth
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1 (14.5-oz.) can stewed tomatoes
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2 tablespoons plain yellow cornmeal
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Toppings: green onions, fried onion rings, sour cream, Cheddar cheese
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