Beefy Cowboy Chili

By jedrew_52

Ingredients

• 1 pound boneless beef top sirloin steak, cut into bite-size pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon Pure Wesson® Vegetable Oil
• 1 cup chopped onion
• 1 teaspoon finely chopped garlic
• 1 teaspoon Gebhardt® Chili Powder
• 1 can (15 oz each) Ranch Style® Beans, undrained
• 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
• See more at: http://www.hunts.com/recipes-Beefy-Cowboy-Chili-2540?utm_source=outbrain&utm_medium=outbrain&utm_campaign=outbrain#sthash.UTJZ6D6d.dpuf

Preparation

Step 1

Sprinkle steak pieces evenly with salt and pepper.Heat oil in 6-quart saucepan over medium-high heat.

Add steak, 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 undrained tomatoes, tomato paste, water, sugar and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Serve with optional toppings, if desired.