Ready in under an hour, you can spoon up lots of flavor in this hearty chili featuring cubes of beef simmered in beef broth and picante sauce. Top it your way with Cheddar cheese, green onions or salsa.
Heat the oil in a 4-quart nonstick saucepan over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Reduce the heat to medium. Stir the onion, pepper and cumin in the saucepan and cook until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 1 minute.
Add the picante sauce and broth and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the beef is cooked through and the mixture is thickened.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.