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Zippy Steak Chili

Looking for a thick, chunky chili with a little extra-special kick for Super Bowl Sunday? Try this recipe from Denise Habib in Poolesville, Maryland. “It was given to me by a co-worker originally from Texas,” she recalls. “I've made it on numerous occasions and always get rave reviews.”
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    5 servings

Ingredients

  • 1 pound beef top sirloin steak, cut into 1/2-inch cubes
  • 1/2 cup chopped onion
  • 2 tablespoons canola oil
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 can (15-1/2 ounces) chili starter
  • Shredded cheddar cheese, chopped onion and sour cream, optional

Directions

  • In a large skillet, cook steak and onion in oil over medium heat until meat is browned. Sprinkle with seasonings.
  • In a 3-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.
Editor’s Note: This recipe was tested with Bush's Traditional Chili Starter.
Nutrition Facts
1 cup: 275 calories, 11g fat (3g saturated fat), 50mg cholesterol, 1127mg sodium, 21g carbohydrate (3g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

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