Roy Kelley Sells Maryland Homes : Smokin’ Texas Chili

Smokin’ Texas Chili

 

2 tbsp olive oil

 

1 ½ lbs boneless beef sirloin cut ¾ inch thick and ½ inch pieces

 

1 medium onion, chopped

 

2 cloves garlic, minced

 

3 cups Pace Chunky Salsa

 

½ cup water

 

1 tbsp chili power

 

1 tsp ground cumin

 

1 can (15Oz) red kidney beans rinsed and drain

 

¼ cup chopped fresh cilantro leaves

 

Chili Toppings (optional) chopped tomatoes, chopped onion, sour cream or shredded cheese

 

1.  Heat 1 table spoon oil in a 6 quart saucepot over medium high heat.  Add the beef in 2 batches and cook until it’s well browned, stirring often.  Remove the beef from the saucepot.

 

2.  Add the remaining oil and heat over medium heat.  Add the onion and cook until tender.  Add garlic and cook for 30 seconds.

 

3.  Add the salsa, water chili powder and cumin.   Heat to boil.  Return the beef to the saucepot.  Stir in the beans.  Reduce the heat to low.  Cover and cook for 1 hour.  Uncover and cook for 30 more minutes or until the beef is fork-tender.

 

4.  Sprinkle with the cilantro and Chili toppings.

 

Great for a snowy day!

 

Will Hamm
Cornerstone Homes Realty
Metro Brokers Marina Square
HammHomes@aol.com
303-358-1147