Lone Star Chili

Lone Star Chili


Makes: 4 servings

Cook: 1 hour


  • 11⁄2  pounds top sirloin steak or stew meat, cut into

  • 1⁄2-inch or smaller cubes

  • 1  teaspoon salt

  • 1  teaspoon ground ancho chile pepper, McCormick® Gourmet Collection

  • 2  tablespoons canola oil or bacon grease

  • 11⁄2  cups frozen chopped onions, thawed, Ore-Ida®

  • 1  can (7-ounce) diced green chile peppers, Ortega®

  • 1  tablespoon bottled chopped garlic, Gourmet Garden®

  • 1  can (14-ounce) reduced-sodium beef broth, Swanson®

  • 1  can (10.75-ounce) tomato puree, Hunt’s®

  • 3⁄4  cup Texas beer, Shiner Bock®

  • 1  package Tex-Mex chili seasoning mix, McCormick®


  • Shredded sharp cheddar cheese, Sargento®

  • Diced onion

  • Sour cream

  • Saltine or cornbread crackers




In a medium bowl, toss the beef with salt and ground ancho chile. In a medium pot, heat oil or bacon grease over medium-high heat. Add beef, onions, chiles, and garlic; cook until beef is browned, stirring often. Stir in beef broth, tomato puree, beer, and seasoning mix; Bring to a boil. Reduce heat to low; cover and simmer for 1 to 1 1⁄2 hours, stirring occasionally.

Ladle chili into bowls and serve with cheese, diced onion, sour cream, and crackers.

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