Chili

Chili

INGREDIENTS
1 tbls. vegetable oil
2 lbs. beef sirloin, cut into 1-inch cubes
1 large onion, coarsely chopped
1 medium green bell pepper, chopped
1 can (15.5 oz) pinto beans, drained and rinsed
1 can (15.5 oz) kidney beans, drained and rinsed
1 can (15.5 oz) black beans, drained and rinsed
2 tbls. regular chili powder
3 tbls. ground cumin
2 cans (28 oz) diced tomatoes, not drained

DIRECTIONS-  1. Heat oil in a large Dutch oven or stockpot over medium-high heat.

2. Add half of the beef sirloin and cook, stirring occasionally, until nicely browned through. Place in a bowl, then repeat with the rest of the beef.

3. Add onion and bell pepper to the pot and cook until veggies are "crisp-tender" , which should take about 2-3 minutes. Stir occasionally.

4. Add the beans, chili powder, cumin, and diced tomatoes.

5. Cover the pot and cook for 10 minutes over medium heat.

6. Stir in the beef and, uncovered, cook until beef is tender and heated through (which should take about 5-8 minutes).