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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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DeAnn Hill, Indianapolis, Indiana Ingredients:
1-1/2 pounds beef eye round roast, cut into 1-inch cubes |
1 cup chopped onion |
3 garlic cloves, minced |
1 can (15 ounces) no-salt-added tomato sauce |
1-1/4 cups water, divided |
1-1/4 cups reduced-sodium v8 juice |
1/2 teaspoon hot pepper sauce |
1 tablespoon chili powder |
1 tablespoon paprika |
1-1/2 teaspoons ground cumin |
1 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. In a large skillet, brown steak until meat is no longer pink. Drain, discarding all but 2 tablespoons drippings. Set meat aside.
2. In the same skillet, saute onion and garlic in drippings for 3 minutes or until vegetables are crisp-tender. Return meat to pan. Add the tomato sauce, 1 cup water, V8 juice, hot pepper sauce and spices; bring to a boil. Reduce heat; cover and simmer 2-1/2 hours.
3. Combine flour with remaining water; whisk into chili. Bring to a boil; cook and stir for 2 minutes or until thickened. Cook 10 minutes longer or until heated through. Yield: 6 servings.
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