Hearty Steak and Bean Chili

Ingredients

• 3 pounds Shoulder Steaks, cut 3/4 inch thick
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 2-1/2 cups roasted tomato or regular salsa
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 2 cans (15 ounces each) black beans, rinsed, drained

• Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato and tortilla chips (optional)

Instructions

1. Cut beef steaks into 3/4-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches; season with salt. Set aside.

2. Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender. Return beef and accumulated juices to stockpot. Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.

3. Serve chili in bowls. Garnish with Toppings, as desired.