1
can (19 oz) Progresso™ red kidney beans, drained, rinsed
1
can (15 or 19 oz) Progresso™ black beans, drained, rinsed
1
cup Progresso™ beef flavored broth (from 32-oz carton)
1 1/2
tablespoons ground cumin
1
tablespoon chili powder
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Steps
1
In 4-quart Dutch oven, heat oil over medium-high heat. Cook 1 pound of beef at a time in oil, stirring occasionally, until brown; remove from Dutch oven.
2
Add onion and bell pepper to Dutch oven. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except beef.
3
Cover and cook over medium heat 10 minutes. Stir in beef. Cook uncovered 3 to 8 minutes or until beef is tender.
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Browning the beef gives this sirloin chili a rich flavor. To avoid simmering the beef instead of browning it, make sure you brown it in batches rather than all at once.
Leftover steak chili is great served over spaghetti, added to tacos or burritos or spooned over a baked potato and sprinkled with cheese.
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