Ingredients
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2 tablespoons olive oil
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2 lbs sirloin steaks, cut into 3/4 inch cubes. The meat is easier to cube if it is partially frozen
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1 (14 ounce) can beef broth, Swanson's is suggested
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1 (8 ounce) can tomato sauce, Hunt's is suggested
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1 tablespoon onion powder
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2 tablespoons garlic powder
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1/2 teaspoon jalapeno powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper, ground
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1 teaspoon chicken bouillon granule
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1 teaspoon beef bouillon granules
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1 teaspoon garlic powder
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1/2 teaspoon cayenne pepper
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2 teaspoons ground cumin
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1/4 teaspoon brown sugar
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1/8 teaspoon cayenne pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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2 teaspoons chili powder
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1 1/2 teaspoons ground cumin
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5 tablespoons red chili powder
Instructions
- In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease.
- Add the tomato sauce and beef broth and simmer for 1 hour.
- Add the next 7 ingredients, stir and simmer for 35 more minutes.
- Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
- Add the last 5 ingredients and cook for 10 more minutes.
- Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.