1 pound beef top sirloin steak, cut into small, bite-size pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Pure Wesson Vegetable Oil
1/2 large onion, chopped (1/2 large = about 1 cup)
1 teaspoon finely chopped garlic
1 teaspoon Gebhardt Chili Powder
1 can (15 oz each) Ranch Style Original Texas Beans
1 can (14.5 oz each) Hunt's Diced Tomatoes, undrained
1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
1 can (6 oz each) 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
How to Make It
Hands On: 30 minutes Total: 30 minutes
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 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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