Steak, Roasted Tomato and Bean Chili

Ingredients

• 3 pounds Shoulder Steaks, cut 3/4-inch thick
• 2 tbsp vegetable oil
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 2-1/2 cups no-salt added roasted tomato salsa
• 1/4 cup chili powder
• 2 tsp ground cumin
• 2 cans (15 ounces each) no-salt added black beans, rinsed, drained

  Optional Toppings/Additions

• Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

1. Cut beef steaks into 3/4-inch pieces.
2. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
3. Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
4. Return beef and accumulated juices to stockpot.
5. Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
6. Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
7. Serve chili in bowls. Garnish with Toppings, as desired.

Recipe Yield: Makes 8 servings.

Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.