PREP TIME 30 minutes
COOK TIME 30 minutes
YIELD 8 servings
Chunks of tender beef and beans in a spicy and hearty tomato-based chili made in less than 30 minutes
INGREDIENTS
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 1/2 Teaspoon salt 1/4 Teaspoon ground black pepper 1/4 Teaspoon ground red pepper 1 Teaspoon granulated sugar 1 Cup waterPREPARATION:
- 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.