- 2 tablespoons olive oil
- 2 pounds beef top round steak, cut into 1/2-inch cubes
- 2 teaspoons ground black pepper
- 2 yellow onions, diced
- 2 tablespoons chopped garlic
- 2 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 3 (14.5 ounce) cans diced tomatoes
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can yellow corn, drained
- 1 (15 ounce) can tomato sauce
- Heat oil in a large pot over medium heat. Cook and stir steak and ground black pepper in hot oil until browned on all sides, 5 to 10 minutes.
- Stir onions into beef; saute until onions are translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Stir green bell peppers, yellow bell pepper, and red bell pepper into beef mixture one pepper at a time. Cook and stir until fragrant, 3 to 5 minutes.
- Pour diced tomatoes, kidney beans, black beans, corn, and tomato sauce into beef-pepper mixture. Bring to a simmer and cook, stirring occasionally, until flavors blend and meat is tender, about 1 hour.
04/07/2018
recipepes.com
Fiesta Steak Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
