Natalie's Chili

2 Tbs. vegetable oil

2 lbs. chuck steak, cut into cubes (chuck is best)

1 large onion, chopped

6 cloves minced garlic

1 Tbs. chili powder

1/2 tsp. salt

1 Tbs. paprika

2 tsp. ground cumin

1-28 oz. can diced tomatoes

1 cup water

1 can pinto beans, drained and rinsed

1 can cannelini beans, drained and rinsed

1 can kidney beans, drained and rinsed

1. In a large soup pot, heat the oil. Season the chuck with some salt and pepper. Brown over med-high heat. Remove from pot and transfer to a plate.

2. Add copped onion to pot and cook over med-high heat till tender, about 4 minutes. Add garlic and cook about 2 minutes. Stir in chili powder, paprika, cumin and chuck steak with accumulated juices. Cook, stirring till fragrant, about 1 minute. Add tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.

3. Stir in the beans and simmer uncovered till thickened, about 15 minutes. Serve with cheese, green onion and sour cream.

My friend Natalie cooked this for book club once and it was some of the best chili I have ever had!