1 pound boneless beef top sirloin steak, cut into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Pure Wesson® Vegetable Oil
1 cup chopped onion
1 teaspoon finely chopped garlic
1 teaspoon Gebhardt® Chili Powder
1 can (15 oz each) Ranch Style® Beans, undrained
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (6 oz each) Hunt's® Tomato Paste
1 cup water
1 teaspoon granulated sugar
1/4 teaspoon ground red pepper
Sliced green onions, sour cream, shredded Cheddar cheese and crushed corn chips, optional
Beefy Cowboy Chili
|% Daily Value|
|Total Fat||5 g||8%|
|Saturated Fat||2 g||8%|
|Dietary Fiber||6 g||22%|
|Vitamin C||11 mg||18%|
|Vitamin A||582 iu||12%|
Sprinkle steak pieces evenly with salt and pepper.
Heat oil in 6-quart saucepan over medium-high heat. Add steak, onion, garlic and chili powder. Cook 5 minutes or until steak is browned on all sides and onion is tender, stirring frequently.
Add beans, both undrained tomatoes, tomato paste, water, sugar and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Serve with optional toppings, if desired.
For a variation, add a chopped red, yellow or green bell pepper after steak is browned. Cook and stir until crisp-tender. Add remaining ingredients and finish as described in recipe.
May replace the can of tomato paste and 1 cup of water with 1 can (15 oz) Hunt's Tomato Sauce.
Beefy Cowboy Chili
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