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Texas Chili

Layered with steak, beans, tomatoes and Cayenne pepper, this Texas chili is sure to knock your boots off.

Recipe by Canned Food Alliance
Servings
6
Tags
texmex, dairy free, gluten free, nut free, sugar free

Ingredients

  • 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

Preparation

  1. Heat the oil in a large skillet over medium high heat.
  2. Add the steak strips, and cook until browned on all sides.
  3. Drain the excess oil and stir in the remaining ingredients.
  4. Bring to a boil and reduce the heat to a simmer.
  5. Cover and cook for 30 to 40 minutes or until the meat is tender.