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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 tablespoon vegetable oil |
1/2 large onion, chopped |
1 teaspoon finely chopped garlic |
1 teaspoon chili powder |
1 (15 ounce) can ranch-style beans |
1 (14.5 ounce) can hunt’s® diced tomatoes, undrained |
1 (10 ounce) can diced tomatoes and green chilies, undrained |
1 (6 ounce) can 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) |
Directions:
1. Sprinkle steak pieces evenly with salt and pepper.
2. 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.
3. 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.
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