Beefy Cowboy Chili (from Christine Bates)

Beefy Cowboy Chili

1 pound - hamburger or beef top sirloin steak, cut into small, bite-size pieces
(I actually prefer to use hamburger)
½ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon vegetable oil (if you use steak)
1 medium onion, chopped (about ½ cup) or use dehydrated onions
1 teaspoon finely chopped garlic or 1/2 teaspoon garlic salt
1 can (15 ounces) beans (Ranch Style (black label) – Original Texas Beans)
1 can (14.5 ounces) diced tomatoes with onions, undrained
1 can (10 ounces) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
1 can (15 ounces) Tomato Sauce
1 teaspoon chili powder (optional - if you like it a bit spicy, add the chili powder)
1 teaspoon granulated sugar
¼ teaspoon ground red pepper (optional)

Optional toppings: sliced green onions, sour cream, shredded cheddar cheese, crushed corn chips

Directions:
Sprinkle hamburger or steak pieces evenly with salt and pepper.

Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, onion and garlic. Cook 5 minutes, or until steak is browned on all sides and onion is tender, stirring frequently OR brown hamburger, onion and garlic.

Add remaining ingredients; blend well. Bring to a boil. Reduce heat to low; simmer uncovered, 10 minutes, stirring occasionally. Serve with optional toppings, if desired.