Miami Heat Chili - cooking recipe

Ingredients

5 tsp. vegetable oil, divided
1 lb. round steak, cut into 1-inch cubes
1 lb. boneless chuck steak, cut into 1-inch cubes
3 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. instant minced garlic
1/2 tsp. oregano (leaves crushed)
1/2 tsp. paprika
1/8 tsp. ground red pepper
1/8 tsp. ground black pepper
1 (15 oz.) can tomato sauce
1 (12 oz.) can beer
1 1/2 c. water

Preparation

In a Dutch oven or a large saucepot, heat 2 teaspoons oil until hot.
Add meat, a few pieces at a time.
Cook and stir until browned on all sides.
Remove to a plate.
Repeat until all meat is browned.
Heat remaining 3 teaspoons oil until hot.
Add chili powder, cumin, garlic, oregano, paprika and red and black peppers. Cook and stir 1 minute.
Remove from heat.
Stir in tomato sauce, beer, water and reserved meat.
Bring to a boil, reduce heat and simmer, covered, until meat is tender, about 2 hours, stirring occasionally.
Serve with cooked pinto beans, chopped onions, jalapeno peppers and grated Cheddar cheese.
Makes 4 to 6 servings.