Ingredients

• 8  oz.  boneless beef top sirloin or top round steak
•     Nonstick cooking spray
• 1  medium  onion, chopped
• 1  stalk  celery, sliced
• 1  tsp.  bottled minced garlic
• 1  cup  water
• 1  15 1/4-oz. can  pineapple tidbits (juice pack), undrained
• 1  15- to 15 3/4-oz. can  chili beans with chili gravy, undrained
• 1  14 1/2-oz. can  diced tomatoes, undrained
• 1  8-oz. can  tomato sauce
• 1  Tbsp.  packed brown sugar
• 2  tsp.  chili powder
• 1/4  tsp.  salt
• 1/8  tsp.  cayenne pepper
•     Dairy sour cream (optional)

Directions

1. Trim fat from meat. Cut meat into 3/4-inch pieces. Lightly coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add meat, onion, celery, and garlic. Cook and stir until meat is brown and onion is tender.

2. Carefully stir in the water, pineapple, chili beans with gravy, tomatoes, tomato sauce, brown sugar, chili powder, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. If desired, serve with sour cream. Makes 5 or 6 servings.