• 2 lb. beef sirloin tip roast, cut into 1/2 inch cubes
• 1/2 tsp. pepper
• 3 cups chopped onion
• 64 oz. canned tomatoes with juice, chopped
• 3 garlic cloves, minced
• 48 oz. canned pink or pinto beans, drained
• 2 Tbsp. vegetable oil
• 14 oz. bottled, roasted red bell peppers, drained, rinsed and chopped
• 2 Tbsp. chili powder
• 3 1/2 cups beef broth
• 2 Tbsp. ground cumin
• 1/4 cup molasses
• 1/4 tsp. ground cloves
• 2 tsp. cider vinegar, to taste
• 1 tsp. salt
• 1 Tbsp. Tabasco

Brown beef, onion and garlic in oil in Dutch oven over medium heat. Stir in chili powder, cumin, cloves, salt and pepper. Add tomatoes, beans, peppers, broth, molasses and Tabasco. Simmer over low heat for 1 1/2 hours, partially covered, stirring occasionally. Stir in vinegar and serve.