Cooking Directions

• Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot. 
• Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
• Stir the picante sauce, water, chili powder and cumin in the saucepot and heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
• Sprinkle with the cilantro and Chili Toppings, if desired.

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds skirt or boneless beef sirloin steakor top round steak, 3/4-inch thick, cut into 1/2-inch pieces
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 3 cups Pace® Picante Sauce
• 0.5 cup water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 can (about 15 ounces) kidney beans, rinsed and drained
• 0.25 cup chopped cilantro