Ingredients Jump to Instructions ↓

  1. 1 pound beef top sirloin steak, cut into 1/2-inch cubes

  2. 1/2 cup chopped onion

  3. 2 tablespoons canola oil

  4. 2 tablespoons chili powder

  5. 1 teaspoon garlic powder

  6. 1 teaspoon ground cumin

  7. 1 teaspoon dried oregano

  8. 1 teaspoon pepper

  9. 2 cans (10 ounces each ) diced tomatoes and green chilies, undrained

  10. 1 can (15-1/2 ounces) chili starter Shredded cheddar cheese, chopped onion and sour cream, optional

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook steak and onion in oil over medium heat until meat is no longer pink. Sprinkle with seasonings. In a 5-qt. slow cooker, combine tomatoes and chili starter. Stir in beef mixture. Cover and cook on low for 6-8 hours or until meat is tender. Serve with cheese, onion and sour cream if desired. Yield: 5 servings. Editor’s Note: This recipe was tested with Bush's Traditional Chili Starter.


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