member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Mark & Lori Fohl      

Recipe Categories:

    Texas Cowboy Chili


    Source of Recipe


    Internet

    Recipe Introduction


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

    List of Ingredients




    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 Picante Sauce
    1 3/4 cups Beef Broth or Beef Stock
    Assorted Toppers

    Recipe



    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.
    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.
    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.

    Recipe Tips:

    Assorted Toppers: Shredded Cheddar cheese, chopped green onions and Chunky Salsa.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |