Cowboy Chili

Total Time: 30 minutes
Serves: 4
Cowboy Chili
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  • 1 pound boneless beef top sirloin steak, cut into small, bite-size pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Vegetable Oil
  • 1/2 large onion, chopped (1/2 large = about 1 cup)
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon Chili Powder
  • 1 15-ounce can
  • 1 14.5-ounce can Diced Tomatoes, undrained
  • 1 10-ounce can Diced Tomatoes & Green Chilies, undrained
  • 1 6-ounce can Tomato Paste
  • 1 cup water
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon ground red pepper


  1. Sliced green onions, sour cream, shredded Cheddar cheese, and crushed corn chips, optional steak pieces evenly with salt and pepper.
  2. Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, onion, garlic, and chili powder. Cook 5 minutes, or until steak is browned on all sides and onion is tender, stirring frequently.
  3. Add beans, both diced tomatoes with their juice, tomato paste, water, sugar, and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Serve with optional toppings, if desired.

Cook's Tips

  • For a variation, add a chopped red, yellow, or green bell pepper after steak is browned. Cook and stir until crisp-tender. Add remaining ingredients and finish as described in recipe. May replace the can of tomato paste and 1 cup of water with 1 can (15 ounces) Hunt's Tomato Sauce.
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