Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beef top sirloin steak
-- cut into 1/2-inch cubes
-OR- ground chuck
1 c Frozen corn
2 Cans beef broth
- (14-1/2 oz. each)
1 1/2 c Water
1/2 Red bell pepper; chopped
6 Corn tortillas
-- cut in strips
1/2 Poblano pepper; chopped
2 tb Chili powder
1 Celery stalk; chopped
2 ts Ground cumin
1 Carrot; chopped
1 ts Dried oregano leaves
2 Jalapeno peppers
-- finely diced
2 Garlic cloves; minced
1 c Jicama; diced
32 oz Canned black beans, rinsed
2 tb Fresh cilantro, chopped
3 Roma tomatoes; chopped
Salt and pepper to taste

The variety of fresh vegetables in this unique chili give it an
original flavor. And, your waistline will smile!

Heat broth and water over medium heat in a 4 quart pot. Add tortillas
and bring to a boil. Reduce heat and simmer until tortillas dissolve.
Meanwhile, brown beef over medium heat in a non-stick skillet, drain
fat, and add seasonings. Add beef and vegetables. except jicama and
cilantro, to stock pot. Simmer on low heat 30 min. to 1 hour. Season
to taste. Just before serving, stir in jicama and cilantro.

Serving Suggestion: Cornbred Muffins or Corn Tortillas and Stewed
Apples.

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