Recipe - Mexican-Style Chili Beef

1 pound Lean beef round steak;
fattrimmed, cut in cubes
1 tablespoon Vinegar
1 Onion; thin cut or sliced up
2 cup Crushed tomatoes; undrained
1 cup Water
1 Fresh hot jalapeno pepper or
canned; minced
1 Garlic clove; minced
1 teaspoon Cumin seeds =OR=
One half teaspoon Ground cumin
One fourth teaspoon Dried oregano

Spray a nonstick pan with cooking spray. Brown the beef cubes over
moderate heat. Turn to brown evenly. Drain and discard any melted fat.
Stir in vinegar and onion. Cook and stir just until onion begins to brown.
Stir in remaining ingredients. Lower heat to simmering. Cover and simmer 1
One half to 2 hours until meat is very tender. Uncover and simmer until sauce
is thick. Skim fat, if any. If desired, serve with rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini