INGREDIENTS
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1 cup dry pinto beans, rinsed
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1/2 pound steak
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1 14-ounce can whole, peeled tomatoes, with juice
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2 cups broth (beef, chicken, or vegetable work fine)
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1/2 yellow onion, diced
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2 Tablespoons tomato paste
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2 Tablespoons brown sugar
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1 Tablespoon chili powder
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1 Tablespoon ancho chile powder
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1 Tablespoon unsweetened cocoa powder
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1/2 teaspoon chipotle chile powder
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1 teaspoon ground cumin
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1 teaspoon salt