Chili Ranchero

• 1 1/2 pounds lean boneless top round steak
• Vegetable cooking spray
• 2 cups chopped onion
• 2 large cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 2 teaspoons unsweetened cocoa
• 1/2 teaspoon salt
• 2 cups canned no-salt-added beef broth, undiluted
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 2 1/4 cups frozen whole kernel corn, thawed
• 1 1/2 cups chopped sweet red pepper
• Fresh cilantro sprigs (optional)

1. Trim fat from steak; cut steak into 1-inch pieces. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook 4 minutes or until browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
2. Coat Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Add oregano and cumin; cook, stirring constantly, 1 minute. Add chili powder, cocoa, and salt, and cook mixture, stirring constantly, 1 additional minute. Add steak, beef broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
3. Uncover; add corn and red pepper, and simmer 20 additional minutes.
4. To serve, ladle into individual serving bowls; sprinkle with cilantro, if desired.

lean, vegetable cooking spray, onion, garlic, oregano, ground cumin, chili powder, unsweetened cocoa, salt, salt, salt, kernel corn, sweet red pepper, cilantro

Taken from www.myrecipes.com/recipe/chili-ranchero (may not work)