2 pounds beef sirloin, cut into 1-inch cubes
1 large onion, coarsely chopped
1 medium green pepper, chopped
1 15.5-ounce can pinto beans, drained and rinsed
1 15.5-ounce can kidney beans, drained and rinsed
1 15.5-ounce can black beans, drained and rinsed
2 tablespoons regular chili powder
1-3 tablespoons ground cumin
2 28-ounce cans diced tomatoes, undrained
- In a large Dutch oven or stockpot, heat the oil over medium-high heat. Add half of the beef and cook, stirring occasionally, until nicely browned.
- Place the browned beef in a bowl and repeat with the rest of the beef. Add the onion and bell pepper to the pot and cook for 2-3 minutes, stirring occasionally. Stir in the beans, chili powder, cumin and diced tomatoes.
- Cover and cook over medium heat for 10 minutes. Add the beef and cook, uncovered, until the beef is tender and heated through, about 5-8 minutes or longer if needed. Serve in large bowls with the toppings of your choice.