Perfect for casual gatherings, this robust, sirloin steak and bean chili gets a burst of bold flavor from picante sauce. Serve it with an assortment of toppings, so everyone can enjoy their favorites!
cost per recipe: $13.00
The price is determined by the national average.
tablespoons olive oil
pounds skirt or boneless beef sirloin steakor top round steak, 3/4-inch thick, cut into 1/2-inch pieces
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
cups Pace® Picante Sauce
tablespoon chili powder
teaspoon ground cumin
can (about 15 ounces) kidney beans, rinsed and drained
cup chopped cilantro
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.
Stir the picante sauce, water, chili powder and cumin in the saucepot and 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.