Best Of The West Chili

• 2 dashes white wine vinegar
• 2 Tbsp. canola or olive oil
• 1 lb. beef sirloin, chopped
• 2 (16 oz.) cans stewed tomatoes
• 1/2 c. salsa
• 1 yellow onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 yellow pepper, chopped
• 27 oz. can kidney beans
• 27 oz. can pinto beans
• 2 cubes beef bouillon

1. In skillet over medium heat, combine oil, peppers and onion and saute until vegetables are soft.
2. Add meat and simmer until brown.
3. In large crock-pot, add vinegar, beans, stewed tomatoes and salsa.
4. Heat on high and stir.
5. After simmering is done, transfer skillet mixture to crock-pot.
6. Season with beef bouillon cubes and cook on high 2 to 3 hours, stirring occasionally.
7. Makes 6 servings.

white wine vinegar, olive oil, beef sirloin, tomatoes, salsa, yellow onion, red pepper, green pepper, yellow pepper, kidney beans, pinto beans, beef bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908007 (may not work)