Ingredients
1
lb boneless beef top round steak, cut into 1/2-inch pieces
1/2
cup chopped onion (1 medium)
1
medium jalapeño chile, seeded, minced
3
cloves garlic, minced
3
cans (14.5 oz each) diced tomatoes, undrained
4
teaspoons chili powder
1/4
teaspoon ground red pepper (cayenne)
Preparation
Heat nonstick Dutch oven or 12-inch skillet over medium-high heat. Add beef, onion, chile and garlic; cook about 5 minutes, stirring occasionally, until beef is no longer pink.
Stir in all remaining ingredients. Heat to boiling. Reduce heat to medium-low; simmer uncovered 15 to 20 minutes, stirring occasionally, until chili is slightly thickened and flavors are blended. If desired, season to taste with salt.
