Green Chili, Mexican Style - cooking recipe

Ingredients

1 1/2 lbs lean top round steaks, cut in 1-inch pieces
16 ounces tomatillo salsa
14 1/2 ounces Mexican-style stewed tomatoes, drained, chopped (these have garlic, cumin & jalapenos in them)
14 1/2 ounces beef broth (fat free)
2 (4 1/2 ounce) cans chopped green chilies, undrained
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 garlic cloves, minced
1 1/2 - 2 teaspoons chili oil (to taste)

Preparation

Combine all ingredients in a 5 quart slow cooker and stir well.
Cover and cook on low for 8 hours.