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Steak Chili

 Steak Chili
—DeAnn Hill, Indianapolis, Indiana
6 ServingsPrep: 20 min. Cook: 2-1/2 hours

Ingredients

  • 1-1/2 pounds beef eye round roast, cut into 1-inch cubes
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 can (15 ounces) no-salt-added tomato sauce
  • 1-1/4 cups water, divided
  • 1-1/4 cups reduced-sodium V8 juice
  • 1/2 teaspoon hot pepper sauce
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon pepper
  • 2 tablespoons all-purpose flour

Directions

  • In a large skillet, brown steak until meat is no longer pink. Drain,
  • discarding all but 2 tablespoons drippings. Set meat aside.
  • In the same skillet, saute onion and garlic in drippings for 3
  • minutes or until vegetables are crisp-tender. Return meat to pan.
  • Add the tomato sauce, 1 cup water, V8 juice, hot pepper sauce and
  • spices; bring to a boil. Reduce heat; cover and simmer 2-1/2 hours.
  • Combine flour with remaining water; whisk into chili. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Cook 10
  • minutes longer or until heated through. Yield: 6 servings.

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Steak Chili (continued)

Nutritional Facts: 1 cup equals 185 calories, 5 g fat (0 saturated fat), 56 mg cholesterol, 90 mg sodium, 12 g carbohydrate, 0 fiber, 24 g protein. Diabetic Exchanges: 2-1/2 vegetable, 2 lean meat.