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.”
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VERIFIED BY Taste of Home Test Kitchen
- 1 pound beef top 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
- In a large skillet, cook steak and onion in oil over medium heat until meat is browned. Sprinkle with seasonings.
- In a 3-qt. slow cooker, combine 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.
Originally published as Zippy Steak Chili in Quick Cooking January/February 2006, p55
Reviews forZippy Steak Chili
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Reviewed Jan. 19, 2008
"At the end of the recipe, it said to use Bush's chili Starter. I googled Bush's products and this is what I found....http://www.bushbeans.com/products/otherbeans.php Scroll down until you find the chili Magic Starter. You have to add meat and tomato the description says...and it shows a picture of the product. I hope this helps. Well, you will have to cut & paste...I can't get it to make a link...sorry.... I have never used this product but LOVE Bush's products. I use the medium chili Beans seen on the above page. The only beans I'll use to make chili. "