Cowboy Chili

January 24, 2014

Ready in under an hour, you can spoon up lots of flavor in this hearty chili featuring cubes of beef simmered in beef broth and picante sauce. Top it your way with Cheddar cheese, green onions or salsa.

1 tablespoon olive oil
1 beef sirloin steak or boneless beef top round steak, cut into cubes (about 1 pound)
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1 teaspoon ground cumin
1 tablespoon all-purpose flour
1 cup Pace® Picante Sauce
1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
Assorted Toppers

Heat the oil in a 4-quart nonstick saucepan over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. 2 Reduce the heat to medium. Stir the onion, pepper and cumin in the saucepan and cook until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 1 minute. 3 Add the picante sauce and broth and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the beef is cooked through and the mixture is thickened. Serve with the Assorted Toppers.

Nutritions

Calories
373

Sodium
498mg
20% DV

Fat
33g
51% DV

Protein
4g
9% DV

Carbs
10g
3% DV

Fiber
2g
9% DV