Texas-Style Chili
- 2 tsp oil
- 1 lb chuck stew meat, cut into 1/2-inch chunks
- 2 medium carrots, shredded
- 2 tsp cumin
- 1 can (14.5 oz) chicken broth
- 1 can (28 oz) fire-roasted diced tomatoes
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (11 oz) Mexican-style corn, drained
Heat oil in a large nonstick skillet over medium-high heat. Add beef and sauté 4 minutes or until browned. Stir in carrots and cumin; cook 1 minute.
Add broth and tomatoes. Heat just to a boil, cover and reduce heat to medium-low. Cook 1 hour, stirring occasionally, or until beef is tender. Stir in remaining ingredients and cook to heat through.