Steak And Black Bean Chili

• 1 lb. steak (cut to bite size portions - or use stew meat)
• 1 jalapeno pepper
• 1 can of diced tomatoes
• 1 can of black beans
• 1 can of chili beans
• 1 Tbsp. of ground cumin
• 1 white onion (or more, to taste)
• 1/4 cup of fresh cilantro (or 1 Tbps. of cilantro in tube)
• 6-12 cloves of garlic (to taste)
• 1 can of beef broth
• 1 green bell pepper
• 1 red bell pepper
• 1 cup of frozen corn
• 1/4 C of tequila (optional "secret" ingredient)
• 1 C of orange juice (optional "secret" ingredient)
• 2 Tbsp of lemon pepper oil (or your choice of oil with improvised spicing)

1. Marinate steak in tequila, orange juice, cumin, garlic, onions, and lemon pepper oil. In a large pot or dutch oven, cook over medium heat for a few minutes on each side. Stir in peppers and canned tomatoes. Cover and let simmer 10-15 minutes. (At this point you may pour the mixture in a crock pot or leave it in the dutch oven - depending on your timeframe/preference.) Add canned beans, corn, diced jalapeno, beef broth and whatever fresh veggies you desire. Cook on low for several hours (dutch oven) to days (crock pot - be sure to add extra water or broth if left for an extended period of time). For best flavor, enjoy the second or third day after preparation - but it's good same day too.

pepper, tomatoes, black beans, chili beans, ground cumin, white onion, cilantro, garlic, beef broth, green bell pepper, red bell pepper, corn, orange juice, lemon pepper oil

Taken from www.epicurious.com/recipes/member/views/steak-and-black-bean-chili-50024886 (may not work)