Smokin' Texas Chili

Ingredients

• 15 ounce kidney beans red rinsed drained canned
• 1 tablespoon chili powder 
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic minced
• 1 teaspoon ground cumin 
• 2 tablespoons olive oil 
• 1 medium onion chopped
• 3 cups chunky salsa pace®
• 1.5 pounds top round steak boneless cut into 1/2-inch pieces
• 0.5 cup water 

Equipment

• pot

Directions

1. Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat.
2. Add the beef in 2 batches and cook until it's well browned, stirring often.
3. Remove the beef from the saucepot.
4. Add the remaining oil and heat over medium heat.
5. Add the onion and cook until it's tender.
6. Add the garlic and cook for 30 seconds.
7. Add the salsa, water, chili powder and cumin.
8. Heat to a 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 minutes or until the beef is fork-tender.
9. Sprinkle with the cilantro, if desired.