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 ServingsPrep: 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.
- Editor’s Note: This recipe was tested with Bush's Traditional Chili
- Starter. Yield: 5 servings.
Nutrition Facts: 1 cup (calculated without optional toppings) equals 275 calories, 11 g fat (3 g saturated fat), 50 mg cholesterol, 1,127 mg sodium,