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Smokin’ Steak Chili

Image of prepared Smokin' Steak Chili
  • prep time: 15 min
  • total time: 2 hr
  • serves: 6 (about 1 cup each)
  • calories: 301 1 serving

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!


  • 2 tablespoons olive oil
  • 1 1/2 pounds skirt or boneless beef sirloin steakor 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® Picante Sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 can (about 15 ounces) kidney beans, rinsed and drained
  • 1/4 cup chopped cilantro


  • Tips

    •  Serving Suggestion: Serve with favorite chili toppings like: Chopped tomatoes, chopped onions or shredded cheese.
  • Step 1

    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. 

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Sprinkle with the cilantro and Chili Toppings, if desired.

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Made With

Calories 301
Total Fat 11 g
Sat. Fat 3.2 g
Trans Fat 0 g
Cholesterol 76 mg
Sodium 1198 mg
Total Carb 19 g
Dietary Fiber 7 g
Sugar 4 g
Protein 28 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 19 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.