Steak Chili

Name: Steak Chili
Ingredients: 1-1/2 pounds beef eye round roast, cut into 1-inch cubes; 1 cup chopped onion; 3 garlic cloves, minced; 1 can (15 ounces) no-salt-added tomato sauce; 1-1/4 cups water, divided; 1-1/4 cups reduced-sodium V8 juice; 1/2 teaspoon hot pepper sauce; 1 tablespoon chili powder; 1 tablespoon paprika; 1-1/2 teaspoons ground cumin; 1 teaspoon pepper; 2 tablespoons all-purpose flour

12 ingredients

3 steps

Ingredients

1-1/2 pounds beef eye round roast, cut into 1-inch cubes
1 cup chopped onion
3 garlic cloves, minced
1 can (15 ounces) no-salt-added tomato sauce
1-1/4 cups water, divided
1-1/4 cups reduced-sodium V8 juice
1/2 teaspoon hot pepper sauce
1 tablespoon chili powder
1 tablespoon paprika
1-1/2 teaspoons ground cumin
1 teaspoon pepper
2 tablespoons all-purpose flour

Directions

1

In a large skillet, brown steak until meat is no longer pink. Drain, discarding all but 2 tablespoons drippings. Set meat aside.
2

In the same skillet, saute onion and garlic in drippings for 3 minutes or until vegetables are crisp-tender. Return meat to pan. Add the tomato sauce, 1 cup water, V8 juice, hot pepper sauce and spices; bring to a boil. Reduce heat; cover and simmer 2-1/2 hours.
3

Combine flour with remaining water; whisk into chili. Bring to a boil; cook and stir for 2 minutes or until thickened. Cook 10 minutes longer or until heated through.