Ingredients Jump to Instructions ↓

  1. 1 pound boneless beef top sirloin steak, cut into small, bite-size pieces

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon ground black pepper

  4. 1 tablespoon Pure Wesson® Vegetable Oil

  5. 1/2 large onion, chopped

  6. 1/2 large 1 cup 1 teaspoon finely chopped garlic

  7. 1 teaspoon Gebhardt® Chili Powder

  8. 1 can (15 oz each) Ranch Style® Original Texas Beans

  9. 1 can (14 1/2 oz each) Hunt's® Diced Tomatoes, undrained

  10. 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

  11. 1 can (6 oz each) Hunt's® Tomato Paste

  12. 1 cup water

  13. 1 teaspoon granulated sugar

  14. 1/4 teaspoon ground red pepper Sliced green onions, sour cream, shredded Cheddar cheese and crushed corn chips, optional

Instructions Jump to Ingredients ↑

  1. Sprinkle 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 oz) Hunt's Tomato Sauce.


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