BOLD AND BEEFY BLACK BEAN CHILI

3 pounds boneless beef chuck, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
2 cans (14 1/2 to 16 ounces each) Mexican-style stewed tomatoes, undrained
1/2 cup bottled steak sauce
1/2 cup water
3 tablespoons chili powder
1/4 teaspoon crushed red pepper
2 cans (15 ounces each) black beans, drained and rinsed
OPTIONAL TOPPINGS:
Sliced green onions
Sour cream
Shredded cheddar cheese

In a Dutch oven, heat the vegetable oil over medium-high heat until it is hot. Cook the beef in four batches, stirring to brown the pieces evenly. Pour off the drippings from the pan. Return the beef to the pan. Season the beef with salt.

Stir in the tomatoes, steak sauce, water, chili powder and red pepper. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1 1/4 to 1 1/2 hours, or until beef is tender. Stir in beans; heat through.

Serve the chili with toppings of sliced green onions, sour cream and cheddar cheese, if desired.

Note: The secret to tender beef is to simmer it gently in a tightly covered pan, without boiling, until the meat is fork-tender. If the lid is removed, steam escapes and slows the cooking process.

Makes 8 (1-cup) servings
Source: the National Cattlemen's Beef Association