Steak Chili

I got this recipe from the Better Homes and Gardens Cook book, and I love it with either the steak, like in this picture, or with just hamburger as a more traditional chili!

1 1/2 pounds stew meat (or 1 1/2 pounds hamburger)
2 cups chopped onion
1 cup chopped green sweet pepper (optional)
4 cloves garlic, minced
2 15-16-ounce cans kidney beans, pinto beans, and/or black beans, rinsed and drained
2 14.5-ounce cans diced tomatoes, undrained
1 15-ounce can tomato sauce
1/2 cup water
2 tablespoons chili powder
1 teaspoon dried basil, crushed
1/2 teaspooon black pepper
Shredded chedder cheese (optional)
Dairy sour cream (optional)

Brown meat in a bigger pan (it will eventually hold all the chili), half at a time (I did it all at once) in 1 tablespoon hot cooking oil. Remove meat, reserving drippings in pan. Cook onion, sweet pepper, and garlic in drippings until tender; drain fat. Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper. Bring to a boiling; reduce heat. Simmer, covered, about 1 hour or until the meat is tender. If desired, top each serving with cheese and/or sour cream.

The only differences for hamburger is add 1 full cup of water instead of 1/2, and simmer, covered, for 20 minutes instead of an hour.

Makes 8 servings