1 1/2 pounds boneless beef top round steak
1 tablespoon cooking oil
2 medium onions, chopped (1 cup)
2 cloves garlic, minced
2 14 1/2 ounce can diced tomatoes, undrained
1 cup beef broth
1 4 ounce can diced chili peppers, undrained
2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons dried oregano, crushed
1 teaspoon salt
1 teaspoon ground cumin
2 15 ounce can pinto beans or red kidney beans, rinsed and drained
Partially freeze meat. Slice cross grain into small, thin strips. Brown half of meat in hot oil in Dutch oven.
Remove meat. Brown remaining meat with onion and garlic (add more oil, if needed). Drain fat. Return mixture to pan.
Add remaining ingredients except beans. Bring to boiling; reduce heat. Cover; simmer 1 hour. Stir in beans; cook 5 minutes.