Texas Chili

• 1 tablespoon vegetable oil
• 1 pound lean top round steak, cut into thin strips
• 2 cans (15 ounces each) pinto beans, drained and rinsed
• 1 can (14 1/2 ounces) diced tomatoes, with juice
• 1 can (6 ounces) tomato paste
• 1/2 cup water
• 1/2 cup chopped onion
• 1/3 cup chopped green pepper
• 1/3 cup chopped sweet red pepper
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper

1. Preparation Time: Approximately 10 minutes
2. Cook Time: Approximately 50 minutes
3. Heat the oil in a large skillet over medium high heat. Add the steak strips, and cook until browned on all sides. Drain the excess oil and stir in the remaining ingredients. Bring to a boil and reduce the heat to a simmer. Cover and cook for 30 to 40 minutes or until the meat is tender.
4. Nutritional Information Per Serving: Calories 290; Total Fat 7g; Saturated Fat 1.5g; Cholesterol 40mg; Sodium 690mg; Carbohydrate 33g; Fiber 9g; Protein 26g

vegetable oil, steak, pinto beans, tomatoes, tomato paste, water, onion, green pepper, sweet red pepper, chili powder, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/texas-chili-50103221 (may not work)