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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Layered with steak, beans, tomatoes and Cayenne pepper, this Texas chili is sure to knock your boots off. Ingredients:
1 tablespoon vegetable oil |
1 lb lean top round steak, cut into thin strips |
2 (15 ounce) cans pinto beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes, with juice |
1 (6 ounce) can tomato paste |
1/2 cup water |
1/2 cup chopped onion |
1/3 cup chopped green pepper |
1/3 cup chopped sweet red pepper |
1 tablespoon chili powder |
1/2 teaspoon cayenne pepper |
Directions:
1. Heat the oil in a large skillet over medium high heat. Add the steak strips, and cook until browned on all sides. Drain the excess oil and stir in the remaining ingredients. Bring to a boil and reduce the heat to a simmer. Cover and cook for 30 to 40 minutes or until the meat is tender.
2. Nutritional Information Per Serving: Calories 290; Total Fat 7g; Saturated Fat 1.5g; Cholesterol 40mg; Sodium 690mg; Carbohydrate 33g; Fiber 9g; Protein 26g.
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