Source: dLife

Texan Chili with steak, seasoned with a variety of spices.

Servings

2 tsp olive oil
2 red onion , peeled and diced
1 tbsp minced garlic
2 lb top round steak, lean , cut in 1-inch cubes (may use Eye of Round, Sirloin Tip Round, or Flank Steak)
2 chopped green bell peppers , cored, seeded, and diced
16 oz canned whole peeled tomatoes , diced
6 oz tomato paste
1 cup Stock, chicken, prepared from recipe
1.5 cup Corn, plain, frozen (or fresh)
1.5 tsp ground cumin , ground
0.25 cup chili powder
1.5 tsp salt , to taste
0.5 tsp black pepper , to taste
1 cup fresh cilantro , chopped

1 Heat the olive oil in a large non-aluminum pot over high heat. Add the onions, garlic, and cubed beef and saute until the meat is browned. Reduce the heat to low, cover, and simmer for 15 minutes.
2 Add the peppers, tomatoes, tomato paste, and chicken stock. Bring to a boil, stirring often.
3 Reduce to low heat and simmer uncovered for 30 minutes.
4 Add the corn, cumin, chili powder, salt, and pepper. Simmer for an additional 30 minutes, adding the cilantro just before it is done cooking.
5 Garnish with cilantro and serve.

Half a teaspoon of ground cayenne pepper would make this chili even spicier.