Santa Fe Chile Colorado
Season beef with salt and pepper. Heat 1 1/2 teaspoons oil over medium-high heat in a large pot. Add half the beef and cook, stirring occasionally, until the liquid evaporates and the meat is browned, 10 to 15 minutes. Transfer to a plate. Repeat with the remaining oil and beef.Advertisement
Return the first batch of beef to the pot and add garlic; cook, stirring, until it just starts to brown, about 1 minute. Add water, broth, chile powder, cumin and oregano; stir well to combine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beef is tender, about 1 hour.
Stir in potatoes and corn; return to a simmer and cook, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
Serve the chili topped with cabbage, radishes, onion and cilantro, and with flour tortillas, if desired.
Make Ahead Tip: Refrigerate chili for up to 5 days.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
1 1/2 starch, 1 /2 vegetable, 4 1/2 lean meat