Ingredients
Scale
- 1 lb flank steak, chopped
- 1 small yellow onion, diced
- 1 large green bell pepper, diced
- 1 Tablespoon olive oil
- 1 ½ Tablespoons Worcestershire sauce
- 28 oz can of crushed tomatoes
- 16 oz can of red kidney beans, rinsed and drained
- 1 cup beef broth
- 1 Tablespoon yellow mustard
- 1 teaspoon cumin
- 1 ½ teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- Shredded cheese (for topping)
- Cornbread (for serving)
- Tortilla chips (for serving)
- Sour cream (for serving)
Instructions
- Heat olive oil in a large pot over high heat and brown the chopped flank steak.
- Reduce heat to medium-high, add diced onion and bell pepper, and cook for 2-3 minutes.
- Sprinkle in Worcestershire sauce, yellow mustard, cumin, garlic powder, chili powder, and oregano; stir and cook for 2-4 minutes.
- Stir in crushed tomatoes, kidney beans, beef broth, salt, and pepper; let simmer for 5 minutes.
- Serve hot, topped with shredded cheese and accompanied by cornbread, tortilla chips, and sour cream.
Last Step:
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Use fresh ingredients for the best flavor.
Adjust spices to suit personal taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
- Cholesterol: 70