Recipe of the Month by Sam Soga

Texas Cowboy Chili (4 – Servings)

1 lb. beef sirloin or top round strips for stir fry 1 tsp. ground cumin
1 Tbs. olive oil 1 Tbs. flour
1 medium onion, chopped 1 cup Chunky Salsa
1 green pepper, chopped 1-3/4 cup beef broth

Toppings

Cut beef strips crosswise into small cubes.
Heat oil in saucepot. Add beef and cook until browned and juices evaporate, stirring often.
Add onion, pepper and cumin and cook until vegetables are tender crisp. Stir in flour and cook 1 minutes.
Add salsa and beef broth. Heat to a boil. Cook over low heat 20 minutes or until done. Serve with toppings
Toppings: Shredded Cheddar cheese, chopped green onions and chunky salsa.
Serve with hard crusted breads.

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