Family Favorite Chili

I found this recipe several years ago at the service meat counter in our local supermarket and tweeked it a little. I also call it 'Really Good Chili That's a Whole Lotta Work' but my guys love it so what can I do? It can be 1/2 diced beef and 1/2 ground beef but we like it all diced. It's pretty mild so add more chili powder and chopped chilis if you like it hot. I also use trimmed stew beef instead of a roast, costs a bit more but its quicker to cut up. Prep time includes browning the beef and onions. It's good left over also.

• Ready In: 5 hrs
• Serves: 10-12
• Yields: 4 quarts

Ingredients

• 3  lbs boneless bottom round roast, cut into 1/2 inch cubes
• 1⁄4 cup olive oil
• 4  medium onions, chopped
• 4  garlic cloves, minced
• 1  tablespoon ground cumin
• 1  tablespoon dried oregano
• 3  tablespoons chili powder
• 1  teaspoon salt
• 1⁄2 teaspoon sugar
• 1 (28 ounce) can crushed tomatoes
• 2 (14 ounce) cans black beans, undrained
• 1 (4 ounce) can  chopped green chilies

Directions

1. Heat oil in a large saucepan over high heat; add the beef in small batches and brown till no longer pink, 3-5 minutes per batch; set beef aside after browning.
2. Reduce the heat to medium, add the onions and garlic to the pan; cook for 3-5 minutes or till translucent.
3. Return the beef to the pan and stir in the cumin, oregano, sugar, salt, and tomatoes.
4. Cover and bring to a boil; reduce heat and simmer for 2 hours.
5. Add the chilies and beans. Cook an additional hour.