25 ml vegetable oil 2 tbsp
500 ml onions, chopped 2 cup
2 cloves garlic, minced
1 large red pepper, chopped
250 ml celery, chopped 1 cup
500 g sirloin steak, trimmed 1 lb
25 ml chili pepper 2 tbsp
dash cayenne pepper dash
1 can tomatoes, undrained
1 L cooked red kidney beans 4 cups
10 ml worcestershire sauce 2 tsp
salt & pepper to taste
In large saucepan or stock pot, heat 1 tablespoon (15 ml) oil over medium heat. Cook onions and garlic until soft, about 5 minutes. Add pepper and celery; cook until softened, about 5 minutes longer.
Remove and set aside. Cut steak into 1/2 inch (1 cm) cubes. Add rest of oil to saucepan and brown steak over medium heat. Combine vegetables and browned steak in pan and reduce heat to low. Stir in seasonings. Cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Then reduce heat to low. Cover and simmer 40 minutes or until meat is tender. Stir in worcestershire sauce, salt and pepper to taste.
Serves 6