Four-Star Chili

• 1 lb. each boneless beef and pork for stew, cut into 1/2-inch pieces
• 1 large onion, chopped
• 1/2 cup KRAFT Italian Dressing
• 1 large each red and green pepper, chopped
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa
• 1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
• 1 Tbsp. chili powder
• 2 cans (15 oz. each) black beans, rinsed
• 4 cups hot cooked long-grain brown rice

1. Brown meat with onions in dressing in Dutch oven or large deep skillet on medium-high heat 5 min., stirring occasionally.
2. Add peppers; cook 2 to 3 min.
3. or until crisp-tender.
4. Add salsa, broth and chili powder; stir.
5. Bring to boil.
6. Cover; simmer on medium-low heat 1 hour or until meat is tender.
7. Stir in beans; cook, uncovered, 30 min.
8. Serve over rice.

boneless beef, onion, italian dressing, red and, taco, beef broth, chili powder, black beans, hot cooked

Taken from www.kraftrecipes.com/recipes/four-star-chili-69089.aspx (may not work)