Texas Red - serves 4

2 lb boneless beef (round steak)
3 tbsp vegetable oil
1/4 cup chili powder
3 onions, chopped
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes in puree or diced tomatoes
1 tbsp brown sugar and red wine vinegar
2 tbsp ground cumin
1 tbsp dried oregano, paprika and salt
2 jalapeno peppers, seeded and minced

Trim beef well and cut into 3/4-inch cubes. In skillet, heat oil over medium-high heat; brown beef, in batches.
Transfer to large saucepan with slotted spoon. Add chili powder and set aside.
Add onions and garlic to skillet; cook over medium heat for 5 minutes. Stir into meat along with tomatoes. Bring to boil; reduce heat, cover and cook 20 minutes.
Stir in brown sugar, vinegar, cumin, oregano, paprika and salt; cook for 2 hours, covered.
Stir in jalapeno peppers, cook, uncovered, for 10 minutes. Taste and adjust seasoning.