Recipe by Campbell's Kitchen
"Your favorite chunky salsa kicks up the flavor and the heat in this beef and bean Texas chili."
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1 1/2 pounds
boneless beef sirloin steak or top round steak, 3/4-inch thick, cut into 1/2-inch pieces
Pace® Chunky Salsa, any variety
1 (15 ounce) can
red kidney beans, rinsed and drained
chopped fresh cilantro leaves
This chili has definitely been a favorite everytime that I have made it. However, there are a couple of things that I do a little differently. In addition to the onion and minced garlic, I also chop up one whole jalepeno (seeds and all as my family likes the spice) and saute it. Instead of using 3 cups of salsa, I use 2 cups and replace the third with a can of condensed tomato soup. And lastly, I use beef broth in place of the 1/2 cup of water. It never fails to be completely delicious.
This was a great chili recipe. Pretty spicy, that was one of the things that made it great. I will add extra beans and steak next time. Otherwise it was perfect.
As a Texas native, I have to admit that the kidney beans aren't real authentic. Pinto beans give it a real Texas flair. Spices were perfect!
Good tasting chili. I just have to mention one thing. Why all the "Texas" chili recipes with beans? Traditional Texas chili has NO beans or other fillers.
* Percent Daily Values are based on a 2,000 calorie diet.
Smokin' Texas Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 104
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