Smokin' Steak Chili
Perfect for casual gatherings, this robust, sirloin steak and bean chili gets a burst of bold flavor from picante sauce. Serve it with an assortment of toppings, so everyone can enjoy their favorites!
Ingredients
2 tablespoons olive oil
1.5 pounds skirt or boneless beef sirloin steakor top round steak, 3/4-inch thick, cut into 1/2-inch pieces
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
3 cups Pace® Picante Sauce
0.5 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (about 15 ounces) kidney beans, rinsed and drained
0.25 cup chopped cilantro
1.5 pounds skirt or boneless beef sirloin steakor top round steak, 3/4-inch thick, cut into 1/2-inch pieces
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
3 cups Pace® Picante Sauce
0.5 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (about 15 ounces) kidney beans, rinsed and drained
0.25 cup chopped cilantro
Instructions
Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.
Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
Stir the picante sauce, water, chili powder and cumin in the saucepot and heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
Sprinkle with the cilantro and Chili Toppings, if desired.
Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
Stir the picante sauce, water, chili powder and cumin in the saucepot and heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
Sprinkle with the cilantro and Chili Toppings, if desired.
Smokin' Steak Chili
Perfect for casual gatherings, this robust, sirloin steak and bean chili gets a burst of bold flavor from picante sauce. Serve it with an assortment of toppings, so everyone can enj...
Directions
Print
Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot. Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.Stir the picante sauce, water, chili powder and cumin in the saucepot and heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.Sprinkle with the cilantro and Chili Toppings, if desired.
Ingredients
2 tablespoons olive oil1.5 pounds skirt or boneless beef sirloin steakor top round steak, 3/4-inch thick, cut into 1/2-inch pieces1 medium onion, chopped (about 1/2 cup)2 cloves garlic, minced3 cups Pace® Picante Sauce0.5 cup water1 tablespoon chili powder1 teaspoon ground cumin1 can (about 15 ounces) kidney beans, rinsed and drained0.25 cup chopped cilantro
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