Ingredients:
1 pound boneless lean top round steak, trimmed of all visible fat and cut into 1-inch chunks
2 onions, chopped
4 garlic cloves, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon cinnamon
3 cups beef broth
2 scallions, sliced
Directions:
Heat a large nonstick saucepan or Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 5 minutes. Add the onions, garlic, and jalapenos; cook, stirring frequently, until the onions are softened, about 5 minutes. Add the chili powder, cumin, oregano, and cinnamon; stir until the spices coat the beef and vegetables.
Stir in the broth and bring to a boil. Reduce the heat and simmer, partially covered, until the beef is fork-tender, the broth is thickened, and flavors are blended, 1-1/2 hours. Sprinkle the chili with the scallions.
Makes 4 servings
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