Ingredients:

Ingredients:
- 1.5 lbs. (24 oz.) cubed flank steak
- 1 sweet green pepper, cut into 1/2 dice.
- 1 large yellow onion, cut into 1/2 dice
- 2 TB canola oil or olive oil

- 1 15-oz. can of beef broth
- 1 8 oz. can of tomato sauce
- Water or tomato juice (added to cover ingredients)

SPICE MIX #1
- 1/2 TB paprika 
- 1/2 tsp cayenne 
- 1/2 TB onion powder (or dried granules) 
- 2 cubes chicken bouillon
- 2 cubes beef bouillon 
- 1 TB chili powder (New Mexico style is best) [more needed--see below]

SPICE MIX #2
- 2 15-oz. cans of kidney beans (dark red and/or light red) or pinto beans
- 2 tsp ground cumin 
- (optional: 1 packet of Goya brand “Sazón” spice)
- 1 tsp brown sugar 
- 1 tsp garlic powder 
- 1/8 tsp ground white pepper 
- 3 TB chili powder

Preparation:

Preparation: (1) Heat oil in 3- or 4-qt. saucepan with lid. When hot but not smoking, add beef and brown, stirring from time to time until beef looks gray. Cook between stirrings with lid on. (2) Add and sauté with browned beef the diced sweet green pepper and onion. (2) Add the can of beef broth, the 8-oz can of tomato sauce, and all of SPICE MIX #1. Stir together until mixed. Cook until meat is tender, about 20 minutes, stirring from time to time. Cook with lid askew. (3) When meat is tender, add beans and SPICE MIX #2, stirring until mixed. Bring back to slow simmer, reduce heat to medium-low, and cook with lid askew for 30 minutes, stirring from time to time. (4) All good chili dishes need time to “season” by being cooled to room temperature so flavors can meld. Once cooled, refrigerate the chili. Heat up slowly for serving. (5) (Optional) We in Ohio serve our chili over cooked white rice.