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2 lbs Boneless Beef Chuck, cut into 1/2″ cubes
Salt and Pepper
4 tbsp Olive Oil
1 yellow onions, chopped
4 garlic cloves, minced
1 Chipotle Chiles in Adobo Sauce, finely chopped
1 tbsp chipotle chile powder
1 tsp cumin
1/2 tsp oregano
1/4 tsp red pepper flakes
4 oz tomato sauce
1 1/2 cups beef stock
1 tsp Dijon mustard
1 tbsp white wine vinegar
1 tsp finely grated lime zest
2 tbsp lime juice
salt and pepper to taste
1/4 cup olive oil
2 cups corn kernels
2 cups cherry tomatoes, halved
4 Green Onions, thinly sliced

Season the beef with salt and pepper.

In a 5 quart pot over medium heat, add 2 tbsp olive oil.

Add beef and brown evenly, about 5 minutes.

With a slotted spoon, transfer beef to a bowl and set a side.

Add the onions and garlic and saute, about 6 minutes.

Add the Chipotle chile with 2 tsp sauce,  chipotle chile powder, cumin, oregano, red pepper flakes, and tomato sauce and cook 3 minutes.

Add beef stock and stir well to remove any browned bits from the bottom of the pan.

Stir in the browned beef, cover and cook on low for 45 minutes.

In a bowl, combine corn, tomatoes, green onions.

In a small cup, whisk together the mustard, vinegar, lime zest, lime juice salt and pepper. Whisk in oil till combined.

Pour dressing onto corn and tomatoes and mix to combine.

To serve, ladle chili into bowls and top with corn mixture and serve.