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
Sliced green onions, sour cream, shredded Cheddar cheese, and crushed corn chips, optional steak pieces evenly with salt and pepper.
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.
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.
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.