- 1 pound boneless beef top sirloin steak, cut into small, bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1/2 large onion, chopped
- 1 teaspoon finely chopped garlic
- 1 teaspoon chili powder
- 1 (15 ounce) can ranch-style beans
- 1 (14.5 ounce) can Hunt’s® Diced Tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (6 ounce) can Hunt's® Tomato Paste
- 1 cup water
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground red pepper
- Sliced green onions, sour cream, shredded Cheddar cheese and crushed corn chips (optional)
- Sprinkle steak pieces evenly with salt and pepper.
- Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, onion, garlic and chili powder. Cook 5 minutes, or until steak is browned on all sides and onion is tender, stirring frequently.
- Add beans, both diced tomatoes with their juice, tomato paste, water, sugar and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Serve with optional toppings, if desired.