Smokin' Texas Chili Recipe
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A robust, sirloin-laced chili includes kidney beans and Pace® Chunky Salsa for feeding a crowd. Perfect for casual gatherings!
Ingredients
- 2 tbsp. olive oil
- 1 1/2 lb. boneless beef sirloin steak or top round steak, 3/4-inch thick, cut into 1/2-inch pieces
- 1 medium onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 3 cups Pace® Chunky Salsa, any variety
- 1/2 cup water
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 can (about 15 ounces) red kidney beans, rinsed and drained
- 1/4 cup chopped fresh cilantro leaves
- Chili Toppings
- Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.
- Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
- Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
- Sprinkle with the cilantro and Chili Toppings, if desired.
- Chili Toppings: Chopped tomatoes, chopped onions or shredded cheese.
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