 |
Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 5 |
|
Looking for a thick, chunky chili with a little extra-special kick for Super Bowl Sunday? Try this recipe from Denise Habib in Poolesville, Maryland. âIt was given to me by a co-worker originally from Texas,â she recalls. âI've made it on numerous occasions and always get rave reviews.â Ingredients:
1 pound beef top sirloin steak, cut into 1/2-inch cubes |
1/2 cup chopped onion |
2 tablespoons canola oil |
2 tablespoons chili powder |
1 teaspoon garlic powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon pepper |
2 cans (10 ounces each) diced tomatoes and green chilies, undrained |
1 can (15-1/2 ounces) chili starter |
shredded cheddar cheese, chopped onion and sour cream, optional |
Directions:
1. In a large skillet, cook steak and onion in oil over medium heat until meat is browned. Sprinkle with seasonings.
2. In a 3-qt. slow cooker, combine tomatoes and chili starter. Stir in beef mixture. Cover and cook on low for 6-8 hours or until meat is tender. Serve with cheese, onion and sour cream if desired. Yield: 5 servings.
|
|