Black Bean Chili

Black Bean Chili
Serves 6 to 8

2 tablespoons vegetable oil
3 pounds boneless beef bottom round roast, cut into 1/2-inch chunks
2 cans (16 ounces each) Mexican-style stewed tomatoes, undrained
1/2 cup steak sauce
3/4 cup water
2 teaspoons fresh lemon juice
3 tablespoons chili powder
1/4 teaspoon crushed red pepper
2 cans (15 ounces each) black beans, rinsed and drained

In a large soup pot, heat the oil over medium-high heat. Add the beef chunks and stir until brown on all sides.

Add the tomatoes, steak sauce, water, lemon juice, chili powder, and crushed red pepper; mix well and bring to a boil.

Reduce the heat to low, cover, and simmer for 45 to 50 minutes, or until the beef is tender. Stir in the beans until heated through, then serve.

SERVING TIP: It's nice to top each serving with a dollop of sour cream, some shredded cheese, and a sprinkling of sliced scallions.