Chili with Steak and Beans

Simple as can be, this hearty chili will have your home smelling like you have been slaving away in the kitchen all day!

Ingredients
1 pound boneless beef top round steak
1 tablespoon cooking oil
2 14-1/2-ounce cans diced tomatoes
1 14-1/2-ounce can beef broth
1 cup chopped onion
1 or 2 fresh jalapeno or serrano peppers, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 tablespoon brown sugar
1-1/2 teaspoons dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 tablespoon lime juice
1 clove garlic, minced

Sour cream, cheese

Directions
1. Trim fat from meat. Cut meat into 3/4-inch chunks. In a large skillet heat oil. Brown beef, half at a time, in hot oil. Drain fat.

2. In a 3-1/2- or 4-quart electric crockery cooker combine undrained tomatoes, broth, onion, jalapeno peppers, the 2 cloves garlic, chili powder, brown sugar, oregano, cumin, and black pepper. Stir in browned beef pieces.

3. Cover and cook on high-heat setting for 5 to 6 hours.

4. Add pinto and black beans, lime juice, and garlic. Cook for additional 2 hours (high setting).

5. Top with Sour cream and shredded cheese. Delicious with cornbread!

Enjoy!