Hearty Steak Chili

In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed steak and brown on all sides, about 5-7 minutes.

Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-5 minutes.

Stir in the diced bell peppers and cook for an additional 3-4 minutes until softened.

Add the diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, paprika, salt, black pepper, and bay leaf to the pot. Stir well to combine.

Bring the chili to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 45-60 minutes, stirring occasionally, until the steak is tender and the flavors are well combined.

After cooking, remove the bay leaf and taste the chili, adjusting seasonings if necessary.