Beefy Cowboy Chili
by Tracy Coe
serves: 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
30
Prep Time
(MINUTES)
30
Total Time
(MINUTES)
8
Servings
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Ingredients: |
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1 lb |
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beef top sirloin steak |
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1/2 t |
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salt |
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1/4 t |
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pepper |
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1 TB |
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oil |
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1 t |
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chopped garlic |
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1 t |
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chili powder |
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1 15 oz can |
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Ranch Style Beans |
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1 1414.5 oz can |
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Diced tomatoes, undrained |
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1 10 oz can |
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Ro Tel |
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1 6 oz can |
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Tomato Paste |
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1 cup |
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water |
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1 t |
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sugar |
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1/4 t |
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ground red pepper |
Directions: |
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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 undrained beans, both undrained tomatoes, 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.
Cook's Tip
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.
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