Combine round steak and beans for hearty game-day bowls of chili.
- Makes: 6 servings
- Prep: 25 mins
- Cook: 1 hr 5 mins
pounds boneless beef top round steak
tablespoon cooking oil
medium onions, chopped (1 cup)
cloves garlic, minced
14 1/2 ounce can diced tomatoes, undrained
cup beef broth
4 ounce can diced chili peppers, undrained
tablespoons chili powder
tablespoon brown sugar
teaspoons dried oregano, crushed
teaspoon ground cumin
15 ounce can pinto beans or red kidney beans, rinsed and drained
- Partially freeze meat. Slice cross grain into small, thin strips. Brown half of meat in hot oil in Dutch oven. Remove meat. Brown remaining meat with onion and garlic (add more oil, if needed). Drain fat. Return mixture to pan.
- Add remaining ingredients except beans. Bring to boiling; reduce heat. Cover; simmer 1 hour. Stir in beans; cook 5 minutes.
Nutrition Facts (Beefsteak Chili)
- Per serving:
- 409 kcal cal.,
- 13 g fat
- (4 g sat. fat,
- 66 mg chol.,
- 1331 mg sodium,
- 39 g carb.,
- 10 g fiber,
- 36 g pro.
- Percent Daily Values are based on a 2,000 calorie diet