Pronto Beef Chili

1. 1

   In a 10- to 12-inch nonstick frying pan over medium-high heat, stir onion, garlic, and cumin seed until onion is limp, about 5 minutes. Add enchilada sauce and stir until simmering.

2. 2

   Discard any solidified fat from beef and sauce. Scrape sauce from meat and stir into enchilada sauce mixture. Cut beef into 3/4-inch cubes and add to pan; cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is hot, 5 to 8 minutes.

3. 3

   Spoon chili into bowls. Serve with sour cream and green onions to add to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.