1 tablespoon vegetable oil
1 pound lean top round steak, cut into thin strips
2 cans (15 ounces each) pinto beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, with juice
1 can (6 ounces) tomato paste
1/2 cup water
1/2 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
Heat the oil in a large skillet over medium high heat. Add the steak strips, and cook until browned on all sides. Drain the excess oil and stir in the remaining ingredients. Bring to a boil and reduce the heat to a simmer. Cover and cook for 30 to 40 minutes or until the meat is tender.
Nutritional Information Per Serving: Calories 290; Total Fat 7g; Saturated Fat 1.5g; Cholesterol 40mg; Sodium 690mg; Carbohydrate 33g; Fiber 9g; Protein 26g
Pairs Well With
Layered with steak, beans, tomatoes and Cayenne pepper, this Texas chili is sure to knock your boots off.