Serves: 10
Total Calories: 281

1 pound cubed beef round steak
oil
2 medium onions, chopped, divided
2 garlic cloves, minced, divided
1 1/2 teaspoons cumin, divided
1/4 cup chili powder, divided
2 cups water, or as needed
1 pound lean ground beef
1 medium green pepper, seeded and chopped
1 stalk celery, chopped
1/2 teaspoon oregano
2 (16-ounce) cans tomatoes, cut up
1 (15-ounce) can tomato sauce
2 - 3 jalapeño peppers (1/4 cup chopped)
1 1/2 teaspoons ground red pepper
1 bay leaf
salt and pepper to taste
1 (15 1/2-ounce) can red kidney beans (optional)
grated cheese, chopped onions and peppers for garnish

In large kettle, brown cubed round steak in oil with 1/2 the onions, 1 clove minced garlic, 1/2 teaspoon cumin, and 1 teaspoon chili powder. Add 2 cups water. Bring to boil, reduce heat, and cook down until liquid is almost gone. Set aside.

In saucepan, brown ground beef with remaining onion and garlic, plus green pepper and celery. Combine both meat mixtures in kettle. Add oregano, canned tomatoes, tomato sauce, jalapeño peppers, red pepper, bay leaf, and remaining cumin and chili powder. Bring to a boil and reduce heat. Add salt and pepper and simmer at least 1 1/2 hours. Stir occasionally and add water, as needed. If beans are to be used, add them during the last 20 minutes or so. Remove bay leaf before serving. Serve with grated cheese, onions, and peppers.

Nutritional Facts:

Serves: 10
Total Calories: 281
Calories from Fat: 80

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