TEXAS CHILI WITH A.1.®

FULL RECIPE (Yield: 3 gallons or 64 servings, 3/4 cup each):
16 lb. round steak, cut into 1/4-inch cubes
4 oz. (1/2 cup) vegetable oil
2 lb. (2 quarts) onions, chopped
14 lb. (1-1/2 gallon) canned diced tomatoes, undrained
8 oz. (2 cups) chili powder
salt to taste
pepper to taste
1 lb. (2 cups) A.1. Original Steak Sauce

TRIAL RECIPE (Yield: 1-1/2 qt. or 8 servings):
2 lb. round steak, cut into 1/4-inch cubes
1 tbsp. vegetable oil
4 oz. (1 cup) onions, chopped
1 lb. plus 12 oz. (3 cups) canned diced tomatoes, undrained
1 oz. (1/4 cup) chili powder
salt to taste
pepper to taste
2 oz. (1/4 cup) A.1. Original Steak Sauce
Brown steak, in batches, in hot oil in medium stockpot on high heat, removing steak from the stockpot when browned. Remove steak from stockpot, reserving meat drippings in pot; drain. Set steak aside.

Add onions to drippings in stockpot; saute until tender.

Add steak, tomatoes with their liquid, the chili powder, salt and pepper; stir. Bring to boil; cover. Reduce heat to medium-low; simmer 1-1/4 to 1-1/2 hours or until steak is cooked through and tender, stirring occasionally and adding the steak sauce for the last 15 minutes of the cooking time.
Special Extra:
Serve topped with Kraft Chedasharp Pasteurized Process American Cheese Shred and sour cream.

Source: Kraft Foodservice

Hello Hope,

Congratulations on your winning chili! I hope this recipe is a help to you.

Happy Cooking,

Betsy