Miami Heat Chili

• 5 tsp. vegetable oil, divided
• 1 lb. round steak, cut into 1-inch cubes
• 1 lb. boneless chuck steak, cut into 1-inch cubes
• 3 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 Tbsp. instant minced garlic
• 1/2 tsp. oregano (leaves crushed)
• 1/2 tsp. paprika
• 1/8 tsp. ground red pepper
• 1/8 tsp. ground black pepper
• 1 (15 oz.) can tomato sauce
• 1 (12 oz.) can beer
• 1 1/2 c. water

1. In a Dutch oven or a large saucepot, heat 2 teaspoons oil until hot.
2. Add meat, a few pieces at a time.
3. Cook and stir until browned on all sides.
4. Remove to a plate.
5. Repeat until all meat is browned.
6. Heat remaining 3 teaspoons oil until hot.
7. Add chili powder, cumin, garlic, oregano, paprika and red and black peppers. Cook and stir 1 minute.
8. Remove from heat.
9. Stir in tomato sauce, beer, water and reserved meat.
10. Bring to a boil, reduce heat and simmer, covered, until meat is tender, about 2 hours, stirring occasionally.
11. Serve with cooked pinto beans, chopped onions, jalapeno peppers and grated Cheddar cheese.
12. Makes 4 to 6 servings.

vegetable oil, boneless chuck steak, chili powder, ground cumin, garlic, oregano, paprika, ground red pepper, ground black pepper, tomato sauce, beer, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981081 (may not work)