Slow-Cooked Chile Con Carne


1/2 onion, chopped 2 cloves garlic, minced 1 lb sirloin, cut into 1 inch cubes 2 1/2 c diced plum tomatoes (I forgot these) 1 T chili powder 2 t ground cumin 1 t dried oregano 1 15 oz can pinto beans, rinsed and drained 1 15 oz can black beans, rinsed and drained 1 14 oz can fat free, less sodium beef broth (I used chicken broth) 1/4 t salt


Combine all ingredients in dutch oven. I also threw in carrots. Cook at 300 for a few hours. Then cook at 250 for a few more hours. We served with sour cream and grated cheddar cheese on top and sweet corn muffins on the side. Yum!