Chipotle Beef Chili

You need:

1 teaspoon extra olive oil
1/4 teaspoon ground cumin
1 cup water
Nonstick spray coating
2 cloves garlic, minced
3 to 4 teaspoons chopped, chipotle peppers
8 ounces beef top sirloin steak
1 teaspoon dried basil, crushed
1 14-1/2-ounce can no salt added/low sodium tomatoes, undrained and cut up
1 teaspoon dried oregano, crushed
1 teaspoon chili powder
1 8-ounce can no salt added/low sodium tomato sauce

How to:

1. Trim fat from beef. Cut beef into bite-size strips. Spray a large saucepan with nonstick coating. Preheat on medium-high heat. Cook and stir beef in saucepan over medium-high heat for 2 to 3 minutes or until beef is browned. Remove beef from saucepan; set aside.

2. Carefully add oil to hot saucepan. Cook garlic in hot oil until tender. Stir in undrained tomatoes, tomato sauce, water, chipotle peppers, basil, oregano, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

3. Return to simmering. Simmer, covered, for 5 minutes more, stirring occasionally. Return beef to saucepan. Heat through. Makes three 1-1/2-cup servings.