Chunky Chili

Description
Contributed by World Recipes Y-Group
 * Source: Better Homes and Gardens
 * Prep: 50 Minutes | Cook: 30 Minutes
 * Makes 4 servings

Ingredients

 * 12 ounces beef, top round steak, trimmed of separable fat
 * 2 corn tortillas
 * Nonstick spray coating
 * ½ cup chopped onion
 * 1 clove garlic, minced
 * 1 x 15-ounce can kidney beans, drained and rinsed
 * 1 x 14½-ounce can low-sodium tomatoes, undrained
 * 1 cup water
 * 1 x 4½-ounce can diced green chile peppers
 * 1½ teaspoons snipped fresh basil or ½ teaspoon dried basil, crushed
 * 1 teaspoon chili powder
 * 1 teaspoon instant beef bouillon granules
 * ¼ teaspoon ground cumin
 * ¼ teaspoon black pepper
 * ¼ cup shredded reduced-fat cheddar cheese (1 ounce)

Directions

 * 1) Partially freeze meat about 30 minutes.
 * 2) Thinly slice across the grain into bite-size strips.
 * 3) Cut or tear tortillas into bite-size strips.
 * 4) Spread on an ungreased baking sheet.
 * 5) Bake in a 350°F oven about 10 minutes or until crisp and dry. set aside.
 * 6) Spray an unheated large skillet with nonstick coating. Preheat over medium-high heat.
 * 7) Add meat, onion, and garlic. Cook and stir until meat is brown and onion is tender.
 * 8) Stir in the kidney beans, undrained tomatoes, water, chile peppers, basil, chili powder, bouillon granules, cumin, and black pepper.
 * 9) Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until meat is tender.
 * 10) Ladle into individual serving bowls.
 * 11) Sprinkle each serving with some of the tortilla strips and 1 tablespoon shredded cheese.