Steak and Pinto Chili
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 1⁄2 lbs sirloin steaks
- 3 tablespoons extra virgin olive oil
- 1 (28 ounce) can Rotel Tomatoes, drained
- 2 (15 ounce) cans pinto beans, undrained
- 1 onion, diced
- 2 garlic cloves, crushed
- 1⁄4 cup chili powder (I use Ancho chili powder)
- 1 tablespoon cumin powder
- 2 tablespoons dry sherry
- 1⁄4 cup fresh cilantro, chopped
directions
- Cut steak into roughly 1/2" dice. (This is easier to do if you put your thawed steak into the freezer for about 30 minutes first.).
- In a large saucepan, heat olive oil over medium heat; add steak, stirring until lightly brown all over. Add onion and garlic, stirring to prevent garlic from browning. Heat until onion is translucent. Stir in chili powder and cumin.
- Add drained tomatoes and undrained pintos, bring to a boil and then reduce heat and simmer for about 20 minutes or until heated through and flavors develop. Stir in sherry and cilantro.
- Serve over hot rice, and garnish as desired with sour cream, shredded cheddar cheese and sliced scallions.
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RECIPE SUBMITTED BY
Sherri Dodsworth
Cape San Blas, Florida
Living on Cape San Blas, America's #1 beach is great - we have sugar white sand, emerald green water, fabulous fresh seafood, wildlife all around, and even what we don't have makes life good: no crowds, no traffic jams, no high rises, no crime. But since we also have virtually no restaurants either, we're into creating great meals at home for friends and neighbors.
Since we're always exchanging recipes, I started an online cookbook of our fave recipes, http://CapeSanBlasCookbook.com. For a taste of what's cooking on Florida's Forgotten Coast, I hope you'll stop by and take a browse.