Hot Mexican Chili - cooking recipe

Ingredients

3 1/2 lb. top round steak, cut in 1/2-inch cubes
5 Tbsp. oil, divided
2 c. coarsely chopped onion
4 cloves garlic, minced
4 Tbsp. chili powder (McCormick hot Mexican)
1 1/2 tsp. oregano
1 1/2 tsp. ground cumin
1 tsp. crushed red pepper
2 c. beef broth
1 (1 lb. 13 oz.) can whole tomatoes
1 (6 oz.) can tomato paste
1 Tbsp. salt
1 tsp. sugar

Preparation

Heat 3 tablespoons of oil in pan on high heat.
When hot, add cubed meat all at once and turn constantly until lightly browned. Transfer meat to bowl.
Add remaining oil to pan.
Add onions and garlic; saute until wilted (not brown).
Stir in chili powder, oregano, cumin and crushed pepper.
Mix well.
Add broth, tomatoes (juice and all), tomato paste, salt and sugar.
Break up tomatoes with back of spoon.
Put meat back in pan.
Cover and simmer 1 more hour until meat is very tender.
Cool, cover and refrigerate overnight or for 8 hours.
To serve, bring to boil and simmer uncovered until hot.
Serve with rice.