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STEAK LA CHICANA 
3 lbs. London broil sliced 1/4 x 2 inch strips
3 each med. onions, coarsely chopped
1 each bell pepper, cut into 2 x 1/2 inch strips
3 each Calif. green chilis, cut into 2 x 1/2 inch strips
1 each jalapeno pepper, diced (hotter use 2 or 3)
1 each tbsp. minced garlic (about 2 cloves)
2 each tbsp. olive oil
1 tsp. salt to taste
1 tsp. pepper to taste
1 each (16 oz.) can peeled whole tomatoes
2 each (8 oz.) cans pinto beans
1 each (4 oz.) can tomato sauce

Brown meat in olive oil along with garlic about 10 minutes. Add onion and chilis and peppers. Brown until tender. Add 16 ounce can of tomatoes and tomato sauce and season to taste. Add pinto beans and water to desired level in cooking pot. Bring to a boil about 5 minutes. Cover and reduce to a simmer for one hour. Serve with flour tortillas. Should be consistency of stew! Enjoy!
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