Two-Step Salsa Chili - cooking recipe

Ingredients

2 Tbsp. vegetable oil
3 lb. boneless beef chuck, cut into 1/2 pieces
1 (14.5 oz.) can diced tomatoes
1 c. reduced-sodium beef broth
2 garlic cloves, pushed through a press
1/2 c. medium thick and chunky salsa
2 Tbsp. chili powder
1 tsp. dried oregano leaves
sour cream (optional)
thinly sliced green onions (optional)

Preparation

Heat oil in a Dutch oven or large pot over medium heat until hot. Brown beef in batches. Return beef and accumulated juices to Dutch oven. Stir in tomatoes, broth, garlic, salsa, chili powder and oregano. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4 hours until beef is tender. Serve with sour cream and green onions, if desired.