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Another great chili recipe. This time with steak. Enjoy!
MATT’S CHILI
• ¾ pound beef top round steak, or stir fry beef
• 1 tablespoon cooking oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 teaspoon chili powder
• 1 can (15 oz.) chili beans with chili gravy
• 1 cup canned garbanzo beans, drained
• 2/3 cup chunky salsa
• Shredded Monterey Jack or cheddar cheese
• Corn bread squares or muffins
If using steak, partially freeze to make slicing easier. Thinly slice across the grain, into bite-size pieces. Set aside. Preheat a wok or large skillet over high heat. Add oil. Stir-fry garlic, onion, and chili powder in hot oil for 2 minutes. Add meat and stir-fry for 2 to 3 minutes or until meat is done. Stir in chili beans with gravy, garbanzo beans, and salsa. Bring the chili bean mixture to a boil. May serve in a bowl with corn bread, or over corn bread. Cover with cheese. This recipe is easily doubled.
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