Chunky Chili

• 12 oz beef top round steak, trimmed of separable fat
• 2 corn tortillas
• 1/2 c chopped onion
• 1 clove garlic, minced
• 1 15 oz can kidney beans, drained and rinsed
• 1 14-1/2 oz can low-sodium tomatoes, undrained
• 1 c water
• 1 4-1/2 oz can diced green chili peppers
• 1-1/2 tsp snipped fresh basil or 1/2 tsp dried basil, crushed
• 1 tsp chili powder
• 1 tsp instant beef bouillon granules
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1/4 c shredded reduced-fat cheddar cheese (1 oz)

Directions:

Partially freeze meat about 30 mins. Thinly slice across the grain into bite-size strips.

Cut or tear tortillas into bite-size strips. Spread on an ungreased baking sheet. Bake in a 350F oven about 10 mins or until crisp and dry. Set aside.

Spray an unheated large skillet with nonstick coating. Preheat over medium-high heat. Add meat, onion, and garlic. Cook and stir until meat is brown and onion is tender. Stir in the kidney beans, undrained tomatoes, water, chili peppers, basil, chili powder, bouillon granules, cumin, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 mins or until meat is tender.

Ladle into individual serving bowls. Sprinkle each serving with some of the tortilla strips and 1 tablespoon shredded cheese.

Makes 4 servings.