Southwestern Chili

• 3 pounds beef, sirloin steak boneless
• 2 cups onions minced
• 1 tablespoon garlic minced
• 1/2 cup peanut oil
• 15 ounces tomato sauce
• 1/2 cup red pepper flakes
• 15 ounces beef stock low sodium
• 1 tablespoon red chile powder
• 1 tablespoon pasilla chiles powdered
• 1 tablespoon cumin ground
• 1 tablespoon vinegar
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red hot pepper sauce

1. COMBINE BEEF, ONIONS, AND GARLIC-MIX WELL HEAT 3 TABLESPOONS OIL IN A DUTCH OVEN, OVER A HIGH FLAME ADD ONE-THIRD OF THE MEAT MIXTURE AND BROWN WELL REMOVE FROM PAN, AND SET ASIDE REPEAT WITH REMAINING OIL AND MEAT COMBINE BROWNED BEEF MIXTURE WITH REMAINING INGREDIENTS IN DUTCH OVEN, OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS SERVE HOT

beef, onions, garlic, peanut oil, tomato sauce, red pepper, beef, red chile powder, powdered, cumin ground, vinegar, oregano, black pepper, cayenne pepper, red hot pepper sauce

Taken from recipeland.com/recipe/v/southwestern-chili-41522 (may not work)