HYDE PARK CHILI

3 pounds bottom round roast, cut into 1/2-inch cubes (Certified Angus Beef suggested)
1/4 cup olive oil
4 medium onions, chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon sugar
1 can (28 ounces) chopped tomatoes
1 can (about 15 ounces) black beans
1 small can chopped green chiles
2-3 jalapeno peppers, seeded and chopped
Salt and pepper, to taste
TOPPINGS (OPTIONAL, FOR SERVING):
avocado slices, additional chopped pepper, shredded cheddar cheese, chopped onion and sour cream

Heat oil in a large saucepan over high heat. Brown beef cubes in 1/2-pound batches for 3-4 minutes per batch. Set aside beef after browned.

Add onions and garlic to the saucepan. Cook for 3 to 5 minutes over medium heat.

Return beef to the saucepan and stir in seasonings, salt, sugar and tomatoes. Cover and bring to boil, reduce heat and simmer for 2 hours.

Add beans, green chiles and jalapenos; cook 1 additional hour. Season as desired to taste.

Serve with desired toppings.

Makes 8 servings
Source: Certified Angus Beef