Sirloin three-bean chili stew
Preparation time: 1 hr and 20 min
1 tablespoon vegetable oil
2 lb boneless beef sirloin steak, trimmed of fat, cut into 1-inch cubes
1 large onion, coarsely chopped (1 cup)
1 medium bell pepper (any color), coarsely chopped (1 cup)
2 cans (28 oz each) diced tomatoes, undrained
1 can (15 to 16 oz) pinto beans, drained, rinsed
1 can (15 to 16 oz) kidney beans, drained, rinsed
1 can (15 oz) black beans, drained, rinsed
1 cup beef broth
4 1/2 teaspoons ground cumin
3 teaspoons chili powder
1. In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook half of the beef at a time in oil, stirring occasionally, until brown; remove from Dutch oven.
2. Add onion and bell pepper to Dutch oven. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in all remaining ingredients except beef.
3. Cover; cook over medium heat 10 minutes. Stir in beef. Cook 3 to 8 minutes or until beef is tender.