30-minute chili ole

8 Servings
1 cup Onion -- chopped
Cloves garlic -- minced
1 tablespoon Vegetable oil
2 pounds Ground beef
15 ounces Can tomato sauce
14½ ounce Can stewed tomatoes
¾ cup A-1 Steak Sauce
1 tablespoon Chili powder
1 teaspoon Ground cumin
16 ounces Can black beans
11 ounces Can corn -- drained
  Shredded cheese
  Sour cream and
  Chopped tomato -- for

In 6 qt. heavy pot, over medium-hight heat, saute onion and garlic in oil until tender. Add beef; cook and stir until browned. Drain; stir in tomato sauce, stewed tomatoes, steak sauce, chili powder and cumin. Heat to a boil; reduce heat to low. Cover; simmer for 10 minutes, stirring occasionally. Stir in beans and corn; simmer, uncovered, for 10 minutes.

Serve hot; garnish with cheese, sour cream and tomato.

Recipe By : Sizzling Mexican File

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