Beefy Cowboy Chili

• 1 pound beef top sirloin steak, cut into small, bite-size pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon Pure Wesson Vegetable Oil
• 1/2 large onion, chopped (1/2 large = about 1 cup)
• 1 teaspoon finely chopped garlic
• 1 teaspoon Gebhardt Chili Powder
• 1 can (15 oz each) Ranch Style Original Texas Beans
• 1 can (14.5 oz each) Hunt's Diced Tomatoes, undrained
• 1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
• 1 can (6 oz each) 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

1. Hands On: 30 minutes
2. Total: 30 minutes
3. Sprinkle steak pieces evenly with salt and pepper.
4. 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.
5. 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.

salt, ground black pepper, vegetable oil, onion, garlic, gebhardt chili powder, beans, tomatoes, tomatoes, water, sugar, ground red pepper, green onions

Taken from www.myrecipes.com/recipe/beefy-cowboy-chili (may not work)