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Smokin' Steak Chili
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Provided By:
Campbell's Kitchen

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    • 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

    Serves: servings

      • 2 tablespoon olive oil
      • 1 1/2 pound boneless beef sirloin steak or top round steak, 3/4-inch thick, cut into 1/2-inch pieces
      • 1 medium onion , chopped (about 1/2 cup)
      • 2 clove garlic , minced
      • 3 cup Pace® Picante Sauce
      • 1/2 cup water
      • 1 tablespoon chili powder
      • 1 teaspoon ground cumin
      • 1 can (about 15 ounces) red kidney beans , rinsed and drained
      • 1/4 cup chopped fresh cilantro leaves
      • Chili Toppings

    Directions

    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.

    Chili Toppings: Chopped tomatoes, chopped onions or shredded cheese.

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