Beefy Cowboy Chili
Chunks of tender beef and beans in a spicy and hearty tomato-based chili made in less than 30 minutes
PREP TIME 30 minutes
COOK TIME 30 minutes
|1||Pound boneless beef top sirloin steak, cut into small, bite-size pieces|
|1||Teaspoon finely chopped garlic|
|1||Teaspoon Gebhardt® Chili Powder|
|1||can (14.5 oz ea) Hunt's® Diced Tomatoes, undrained|
|1||can (6 oz ea) Hunt's® Tomato Paste|
|1/2||large onion, chopped (1/2 large = about 1 cup)|
|1||*serving Sliced green onions, sour cream, shredded Cheddar cheese and crushed corn chips, optional|
|1||Tablespoon Pure Wesson® Vegetable Oil|
|1||can (15 oz ea) Ranch Style® Original Texas Beans|
|1||can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained|
|1/4||Teaspoon ground black pepper|
|1/4||Teaspoon ground red pepper|
|1||Teaspoon granulated sugar|
- Sprinkle steak pieces evenly with salt and pepper.
- Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, 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 diced tomatoes with their juice, tomato paste, water, sugar and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer, uncovered, 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.
|Serving Size:||1 cup|
|Total Fat||5.1 g|
|Saturated Fat||1.5 g|
|Dietary Fiber||3.6 g|
|Vitamin A||546.4 iu|
|Vitamin C||11.5 mg|
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