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Barbara Rose’s Steak and Three Bean Chili

Steak and Three Bean Chili
Serve in large bowls with whatever topping you like. We use chopped raw onion and cheddar cheese. Have Tabasco on hand for those that like their chili hotter.

Complete the meal with corn bread & a salad…"


1 Tbsp. Canola oil
2 Lbs. Beef Sirloin Steak, cut in 1" cubes
1 large onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 can (15oz.) Pinto Beans
1 can (15oz.) Kidney Beans
1 can (15oz.) Black Beans
2 Tbsp. Medium Hot Chili Powder
3 Tbsp. Ground Cumin
2 cans (28oz.) Diced tomatoes, undrained

Finely chopped Sweet Onion
Grated cheddar or colby cheese


In a large Dutch oven, heat oil over medium-high heat. Cook beef, 1 pound at a time, stirring occasionally until brown, remove to bowl, and cook remaining beef, add to bowl. Retain all meat juices.

Add onion & green pepper to Dutch oven. Cook 2-3 minutes stirring occasionally, until crisp tender. Stir in all remaining ingredients, EXCEPT beef.

Cover & cook over medium heat 10 minutes.

Stir in beef and meat juices.

Cook uncovered 5-8 minutes till beef is tender and heated through.

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Nutritional Information
Per Serving


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