Steak and Black Bean Chili

2 lb. beef cubes for stew, well marbled
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. ground cumin
1 c. chopped onion
1 1/2 c. chopped green pepper
2 (15-oz. ) cans black beans
2 (14 1/2 oz. ) cans chili-style chopped tomatoes
1 tsp. sugar
1 (6-oz. ) can tomato paste
Salt and black pepper to taste
Sour cream, optional
Shredded cheddar cheese, optional

Cut the beef into 1-inch cubes. Place the beef cubes into a slow cooker and turn it on low. Sprinkle the chili powder, garlic powder and cumin over the meat. Peel and chop the onion, adding it to the slow cooker as you chop. Seed and chop the green pepper, adding it to the slow cooker as you chop.

Drain and rinse the cans of beans and add them to the slow cooker. Add the tomatoes and the sugar. Cover and cook on low (200 degrees) for 8 to 10 hours.

Uncover and stir in the tomato paste. Season with salt and pepper to taste, and stir well. Serve at once, garnishing as desired with sour cream and cheese.

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