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Zippy Steak Chili
Looking for a thick, chunky chili with a little extra-special kick for Super Bowl Sunday? Try this recipe from Denise Habib in Poolesville, Maryland. “It was given to me by a co-worker originally from Texas,” she recalls. “I've made it on numerous occasions and always get rave reviews.”
5 Servings
Prep: 15 min. Cook: 6 hours
Ingredients
1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1/2 cup chopped onion
2 tablespoons canola oil
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
2 cans (10 ounces
each
) diced tomatoes and green chilies, undrained
1 can (15-1/2 ounces) chili starter
Shredded cheddar cheese, chopped onion and sour cream, optional
Directions
In a large skillet, cook steak and onion in oil over medium heat
until meat is no longer pink. Sprinkle with seasonings.
In a 5-qt. slow cooker, combine the tomatoes and chili starter. Stir
in beef mixture. Cover and cook on low for 6-8 hours or until meat
is tender. Serve with cheese, onion and sour cream if desired.
Yield: 5 servings.
Editor’s Note:
This recipe was tested with Bush's Traditional Chili Starter.
Nutrition Facts:
1 cup (calculated without optional toppings) equals 275 calories,
© Taste of Home 2009
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Zippy Steak Chili
(continued)
Nutrition Facts:
11 g fat (3 g saturated fat), 50 mg cholesterol, 1,127 mg sodium, 21 g carbohydrate, 6 g fiber, 22 g protein.
Diabetic Exchanges:
3 lean meat, 1 starch, 1 vegetable.
© Taste of Home 2009