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Hearty Steak and Bean Chili

Servings: 8


  3 pounds shoulder steaks, cut 3/4 -inch thick

  2 tablespoons vegetable oil, divided

  1/2 teaspoon salt

  1 medium green bell pepper, chopped

  1 medium onion, chopped

  2 packages LA VICTORIA® Salsa

  1/4 cup chili powder

  2 teaspoons ground cumin

  2 (15-ounce cans) black beans, rinsed and drained


  Wholly Guacamole® Classic dip, chopped fresh cilantro, purple onion, chopped tomato and tortilla chips (optional)

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1. Cut beef steaks into 3/4-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches; season with salt. Set aside.

2. Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender. Return beef and accumulated juices to stockpot. Add LA VICTORIA® 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. Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.

3. Serve chili in bowls. Garnish with toppings, as desired.

Nutrition Information