Miami Heat Chili
|Vegetable oil||5 Teaspoon, divided|
|Round steak||1 Pound, cut into 1-inch cubes|
|Boneless chuck steak||1 Pound, cut into 1-inch cubes|
|Chili powder||3 Tablespoon|
|Ground cumin||1 Tablespoon|
|Instant minced garlic||1 Tablespoon|
|Oregano leaves||1⁄2 Teaspoon, crushed|
|Ground red pepper||1⁄8 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Canned tomato sauce||15 Ounce (1 Can)|
|Beer||12 Ounce (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
In Dutch oven or 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 meat from Dutch oven; 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.